Pappardelle w Peas & Wild Mushrooms Recipe
Adapted from Keith Snow's 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).
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