You are here

Tasty Pappardelle With Spring Peas And Mushrooms

keithsnow's picture
I am going to show you how to make a great pasta dish for spring time, Papardelle with Spring Peas and Mushrooms. Very simple to make
Ingredients
  Pasta dough 1 Cup (16 tbs)
  Shiitake 1⁄2 Cup (8 tbs)
  Baby bella mushrooms 1⁄2 Cup (8 tbs)
  Spring peas 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Shallot 1
  Olive oil 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Ricotta cheese 1 Cup (16 tbs) (2 Big Round Dollops)
  Parmigiano-reggiano cheese 1⁄4 Cup (4 tbs)
  Fresh chives 1 Tablespoon
  Fresh thyme 1 Tablespoon
Directions

First thing that we need to do is make out pasta. We have a pasta dough recipe, its simple to make and can be prepared in 10 minutes.

Take the dough that is already prepared.

Sprinkle some bench flour on the dough and use a rolling pin to roll out the dough.

Fold the rolled out dough 4 times and then cut slices of pasta.

Boil water in a pot and put in the pasta. It would take about 3 minutes to cook the pasta.

Take out the pasta from boiling water and rinse well.

Heat a pan on medium heat and then add Shiitake and baby bellas mushroom. It will cook pretty quickly; add some salt and black pepper.

When the mushrooms start to cook down a bit, add 1 clove minced garlic, 1 shallot minced, put another touch of olive oil.

Add 2 big round dollops of ricotta cheese and put the spring peas that are already blanched.

Then add the pasta and some more seasoning of salt and black pepper. Give it a stir.

Now garnish the pasta with fresh chives and thymes. Mix using a tong.

Serve in a large plate. Garnish with remaining herbs, little peppery extra virgin olive oil and some Parmigiano red chiano cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Interest: 
Spring
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta, Pea
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Subtitle: 
Spring Roll
There is nothing more satisfying then returning home to a hearty meal. This slow-cooker dish takes its own sweet time to cook, meaning you don't have to wait on it while it gets cooked. Chef Keith Snow presents a delightful pappardelle recipe topped with spring peas and mushrooms.

Rate It

Your rating: None
4.625
Average: 4.6 (2 votes)