Spring Pasta

We're experiencing that unpredictable season here in the Montana, where one day brings snow and the next, sunny skies and 70-degree weather. It's a culinary conundrum too – should I stick to comforting classics or transition to lighter fare? While I ponder, one dish that never fails to delight is pasta. With the addition of mushrooms, peas, and a white wine sauce, it strikes the perfect balance between comforting and refreshing. 

Ingredients (4 servings)

• 1 lb Rigatoni - I use @banza chickpea pasta

• 1 lb Baby Bella Mushrooms Thinly Sliced

• 1 Cup English Peas (Fresh or frozen)

• 1 Shallot Minced

• 4 Cloves Garlic Minced

• 1 Tbsp Fresh Chopped Thyme

• 1/4 Cup Chicken Broth

• 1/2 Cup Dry White Wine (I used @dryfarm pinot Grigio)

• 1 Tbsp Lemon Juice (1/2 Lemon Squeezed)

• 1/3 Cup Freshly Grated Parmigiano Reggiano

• 1/4 Cup Finely Chopped Italian Parsely

• 3 Tbsp Butter (I use Grass Fed Salted Butter)

• 1 Tbsp Olive Oil

• Salt

• Pepper

Method

1. Bring a large pot of salted water to a boil.

2. In a large skillet over medium/low heat add olive oil and 2 Tbsp Butter. Add Mushrooms. Let the mushrooms brown on one side before stirring(2-3 minutes). Season with salt and pepper. Cook until tender ~5 minutes.

3. Add fresh thyme, garlic, and shallots. Cook until fragrant and shallots begin to be translucent ~3 minutes.

4. Add chicken broth. Add peas.

5. Add white wine and lemon juice. Simmer and reduce by half. (4-5 minutes).

6. Add cooked pasta, ladle of pasta water, 1 Tbsp of butter and freshly grated parmesan cheese.

7. Finish off with some fresh parsley.

8. Garnish with extra parmesan and drizzle of olive oil

Happy Spring!