Pappardelle w Peas & Wild Mushrooms Recipe

Another mouth-watering favorite adapted from Keith Snow's new cookbook, The Harvest Eating Cookbook. Traditionally made with Pancetta and peas, we made this with wild chanterelle mushrooms the other day -- and it was SO GOOD! If you can't get wild mushrooms, your store-bought brown ones will work fine too.

Adapted from Keith Snow's The Harvest Eating Cookbook, (Running Press, 2009).

Ingredients:
1/2 pound pappardelle pasta
4 tablespoons olive oil
1 cup sliced mushrooms
1 clove hardneck garlic - minced
2 tablespoons minced shallots
1-1/2 cup whole milk Ricotta cheese
1/2 cup fresh peas - cooked
sea salt and freshly ground black pepper to taste
1 tablespoon fresh thyme - chopped
1 tablespoon fresh chives - chopped
1/2 cup Parmigiano-Reggiano cheese - grated (plus some for grating)

Directions:
1. Cook pasta in salted boiling water until al dente. Time depends on the pasta.

2. Heat oil in large skillet over medium heat. Add mushrooms and cook for 3-4 minutes. Add garlic and shallots and saute for 2 minutes - then add the ricotta cheese and peas.

3. Continue to stir until cheese is melted. Add the cooked pasta, salt and pepper - and mix until well combined.

4. Add half of the herbs and check seasoning.

5. To serve, garnish with remaining herbs, drizzle with olive oil, and sprinkle with grated Parmigiano-Reggiano cheese.

serves 10