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
Bring a large pot of salted water to a boil.
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.
Add fresh thyme, garlic, and shallots. Cook until fragrant and shallots begin to be translucent ~3 minutes.
Add chicken broth. Add peas.
Add white wine and lemon juice. Simmer and reduce by half. (4-5 minutes).
Add cooked pasta, ladle of pasta water, 1 Tbsp of butter and freshly grated parmesan cheese.
Finish off with some fresh parsley.
Garnish with extra parmesan and drizzle of olive oil
Happy Spring!