This is probably the simplest and easiest fresh pasta recipe to dig into. Wide noodles  are quick to make– just fifteen minutes of active work – and easy to handle, no special equipment required. Wild mushrooms are a seasonal favorite, but cultivated mushrooms also work well; morels, black trumpets, chanterelles – you can use just about any type. The key to making an incredible Pasta Fresca is to perfectly cook each element. That’s why it’s important to saute the garlic along with the mushrooms, and separately cook the scallops and asparagus. Once all the ingredients are cooked, the dish comes together in seconds! Of course you can also riff off this idea to make different seasonal versions. The scallops could be substituted with just about any seafood or poultry and the asparagus with summer squash, zucchini, roasted peppers, or eggplant. Finish with your favorite grating cheese like parmesan, pecorino, or my favorite, aged asiago.