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Collezione Orrechiette with Creamy Mushrooms and Peas

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Collezione Orrechiette with Creamy Mushrooms and Peas

40 minutes total

South Beach Wine & Food Festival 2018 Recipe

Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.

Ingredients

Serves 6

1 Box Collezione Orecchiette
1 Garlic clove, chopped
4 Tablespoons extra virgin olive oil
1 Ounce dried wild mushrooms (porcini, morels), reconstituted
6 Ounces oyster mushrooms, sliced
1 Cup peas
1 Cup heavy cream
1 Cup chicken broth
To taste Salt and black pepper
½ Cup Parmigiano-Reggiano cheese
1 Tablespoon parsley

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a pot of water to boil. Season with salt.

Step 2

Meanwhile in a skillet, sauté garlic in olive oil until slightly yellow. Add dried mushrooms and sauté 1 minute. Stir in sliced mushrooms and brown well, about 5 minutes over high heat.

Step 3

Add broth and cream, bring to simmer and season with salt and pepper.

Step 4

Add peas and cook for 3 additional minute over medium heat.

Step 5

Cook pasta according to directions, drain.

Step 6

Toss pasta with sauce. Add cheese and parsley before serving.

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