Shells With Peas And Mushrooms Recipes

SHELLS AND PEAS (POOR MAN'S PASTA SAUCE)

Steps:

• Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
• In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
• Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
• Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
• Garnish with additional cheese.
• Enjoy!

TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO

Steps:

• In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.

PASTA SHELLS WITH PORTABELLA MUSHROOMS AND BOURSIN SAUCE

Steps:

• Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
• Melt butter with the oil over medium heat in a large frying pan.
• Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and well browned, about 6 minutes. Add salt, pepper and garlic. Stir and reduce heat to medium/medium low.
• Meanwhile, in a small saucepan, heat chicken broth. Once lightly boiling, add in Boursin cheese and white wine, stirring with a fork to help melt cheese. Lower heat and simmer to thicken. If not using pepper Boursin, add 1/4 tsp black pepper. Once the cheese is fully incorporated to the liquids, add sauce to mushrooms, stir and simmer.
• In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
• Add the asparagus and cook until it and the pasta are just done, about 3-4 minutes longer. (If using broccoli add with 2 minutes left to go, snap peas about 1 1/2 min).
• Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
• Serve with Parmesan cheese on side. Enjoy!