Pappardelle with Peas & Wild Mushrooms Recipe
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Pappardelle with Peas & Wild Mushrooms Recipe

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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)

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


 

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