- 8 oz. Pappardelle Egg Pasta
- 3 cups Portobello Mushrooms, sliced
- 3/4 cup Fresh English Peas, shelled
- 3 tbsp Butter
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- Parmesan Cheese
Boil salted water for Pappardelle. While the water heats, put Olive Oil, 2 tbsp of butter, salt, and mushrooms into large skillet. Cook mushrooms on medium-high heat for 6 minutes, then add peas and cook for 2 minutes more. I cover the mushrooms in-between stirring to help them become tender. When water has reached a boil, add pasta and cook as directed. This should be for about 10-12 minute until pasta is “al dente.”
When the Pappardelle is ready, take directly from water and place into the large skillet with the mushrooms and peas. Add the remaining tbsp of butter and cook and mix for 2 more minutes. Remove from heat and transfer to serving dish. Grate desired amount of parmesan over the top and serve hot.
When the spinach in my garden is ready, I will definitely substitute the peas for some wilted baby spinach.
I also bought all my ingredients at Trader Joe’s. They are the only ones who I have seen carry pre-shelled fresh english peas. You can substitute frozen or canned peas of you can’t find the fresh ones.