MEZZELUNE PASTA WITH PEAS AND SHIITAKE MUSHROOMS
These delicate little half-moon stuffed pasta bundles (virtually the same as ravioli but for its name and shape) are fun to make and perfect for a light springtime meal or first course. Though best made with homemade egg pasta, alternative choices are to use fresh lasagna sheets or dumpling wrappers. Or feel free to make standard square ravioli, or even mix and match shapes, as long as they're the same approximate size. To keep the project manageable, complete some of the tasks in advance: Make the pasta dough and filling a few hours ahead. The mezzelune (in English the plural is mezzalunas) may be filled and refrigerated well in advance of dinner - up to 3 hours ahead.
Provided by David Tanis
Categories pastas, project, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a saucepan of generously salted water to a boil. Blanch spinach briefly, about 15 seconds, then plunge into an ice bath. Drain, squeeze dry, and chop finely.
- Put ricotta in a mixing bowl and add Parmesan, chopped spinach, lemon zest, nutmeg and mint. Season with salt and pepper and mix well. Taste and adjust seasoning.
- Roll pasta dough into thin sheets. Using a sharp cookie cutter, punch out 3-inch rounds; you should have about 36 pieces. Dust lightly with semolina flour, then cover with a clean, damp kitchen towel to keep them from drying out. Line a baking sheet with parchment paper and sprinkle with semolina.
- Working in batches, fill 6 pasta rounds at a time: Lay pasta flat on a work surface and place about a tablespoon of filling in the center of each round. With a pastry brush or finger, moisten outer edge sparingly with water and fold over to make a half-moon, pressing to seal. Transfer to baking sheet. Continue until all rounds are filled. Dust tops lightly with semolina and store, uncovered in the refrigerator, until ready to cook.
- Bring a large pot of generously salted water to a boil for pasta.
- Put a large skillet over medium-high heat. Add 1 tablespoon butter and the shiitakes. Season with salt and sauté quickly until lightly browned, about 2 minutes. Remove mushrooms from pan and set aside. Add 2 more tablespoons butter to pan. When it sizzles, add peas and scallions and a little salt and pepper. Add 1/2 cup water and cook uncovered for about 3 minutes. Return mushrooms to pan and turn off heat.
- Meanwhile, cook the pasta: Drop mezzelune in boiling water and cook for 2 to 3 minutes, or until they float to the surface. Remove with a spider or slotted spoon and transfer to a warm platter. Reheat peas and mushrooms and pour over the pasta. Garnish with chives.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 442 milligrams, Sugar 3 grams
SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE
Steps:
- For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
- Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
- For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
- Top each portion with a fried sage leaf.
SHIITAKE ANGEL HAIR PASTA
Great with grilled beef dishes.
Provided by Ann
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 12
Steps:
- Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
- Meanwhile cook pasta in a large pot of boiling salted water until al dente.
- Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 28.4 g, Cholesterol 43 mg, Fat 16.3 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 7.8 g, Sodium 194.4 mg, Sugar 2.1 g
SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
- Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
- When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.
FETTUCCINE WITH SHIITAKES, PEAS AND PROSCIUTTO
Categories Mushroom Onion Pasta Sauté Quick & Easy Pea Spring Summer Prosciutto Boil Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and serve
PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS
Simple and light on a warm summer night!
Provided by Laura DeMarte
Categories Main Dish Recipes Pasta
Time 21m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
- Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g
HERBED PASTA WITH SHIITAKE MUSHROOMS
A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.
Provided by Ingy1171
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
- Cook pasta according to package directions and set aside.
- In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
- Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
- Add wine. Cook another 2-3 minutes to allow flavors to blend.
- Add milk and let simmer until liquid is almost evaporated.
- Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
- Sprinkle with Parmigiano-Reggiano and serve.
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