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Serves 4 |
Pasta with Peas, Wild Mushrooms, Almonds & Sage
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Ingredients:
- 1 oz dried porcini mushrooms
- 1/2 cup hot water
- 1 lb bowtie pasta (farfalle)
- 2 tsp olive oil
- 2 leeks (white part only), washed well and chopped
- 2 cloves garlic, minced
- 2 cups sliced shiitake or cremini mushroom caps
- 1-1/2 tsp dried sage
- 1 cup frozen green peas
- 1 cup reduced-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper, to taste
- 1/4 cup grated Asiago, Romano, or Parmesan cheese
- 4 tbsp slivered almonds, lightly toasted in dry skillet for 3-4 minutes
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Preparation:
- Soak porcini mushrooms in the hot water for 15 minutes, then strain through a paper towel-lined sieve, reserving the soaking liquid.
- Set mushrooms and soaking liquid aside.
- Cook pasta according to package directions, and set aside.
- Heat oil in large skillet over medium-hight heat.
- Add leeks and garlic. Cook 2 minutes until soft.
- Add drained porcinis and shiitakes (or creminis) and cook 3-5 minutes.
- Add sage and stir to coat.
- Cook 1 minute until sage is fragrant.
- Add peas, broth, reserved porcini soaking liquid, and heavy cream and bring to a simmer. Simmer 5 minutes.
- Add pasta and toss to combine.
- Cook 1 minute to heat through.
- Remove from heat and stir in parsley.
- Season to taste with salt and pepper.
- Transfer to serving platter or individual plates and top with cheese and almonds.
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