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!

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