pasta with peas and mushrooms
A simple pasta dish relying on butter for frying with grated Parmesan.
Servings: 2
ingredients:
- 150 g mezzi rigatoni (short rigatoni)
- 150 g mushrooms
- 150 g peas (frozen)
- 3 - 4 scallions
- 50 g butter
- 30 g Parmesan (finely grated)
- salt & pepper (to taste)
equipment:
- saucepan (for the pasta)
- colander (for the pasta)
- frying pan
- grater (for the Parmesan)
how to:
- In the saucepan: bring water to a boil, add salt & cook the pasta until soft (about 15 min for mezzi rigatoni). Drain the pasta in the colander, keep the pasta warm & set aside.
- In the meantime: Grate the Parmesan & set aside.
- Trim & chop the scallions & set aside.
- Trim & chop the mushrooms & set aside.
- Melt the butter in the frying pan.
- Fry the onions & the mushrooms - softly. Nothing shall get burnt.
- Add the frozen peas - and some tablespoons of the pasta cooking water.
- Add salt & pepper to taste.
- After about 20 min add the finely grated Parmesan & mix.
- Add the pasta & mix.
- Serve at once. (You may serve grated Parmesan extra when serving!)
storing:
- not recommended!
- You may prepare the vegetables (w/o the grated Parmesan) beforehand and store it in the fridge.