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Recipes Side Dishes Fusilli Pasta with Mushrooms, Pancetta and Peas
Recipes Side Dishes Fusilli Pasta with Mushrooms, Pancetta and Peas 
| Fusilli Pasta with Mushrooms, Pancetta and Peas |
makes 6-8 servingsRecipe Ingredients2 oz. extra virgin olive oil4 oz. Pancetta, sliced thin and chopped 2 large shallots, finely minced 1 tsp. chopped garlic 1 1/2 lbs mixed mushrooms (porcini, chanterelle, morel), cleaned and sliced 2 cups baby peas 1 lb. Fusilli pasta 2 tbsp. freshly snipped chives Grated Parmesan cheese 2 oz. unsalted butter DirectionsBring a large pot of water to a boil; sprinkle salt into the pot, then cook pasta until al dente.Meanwhile heat olive oil in a large sauté pan and add pancetta. Fry until nicely crisped and brown. Add shallots and garlic; cook briefly to expand flavors. Add mushrooms and sauté until most of the juices have been released and the mushrooms begin to brown. Drain pasta, reserving a bit of the liquid. Add pasta to the pan along with the peas; add some of the reserved cooking water as well as butter and chives. Season with freshly cracked black pepper and kosher salt as needed. Stir until butter melts into the sauce. Sprinkle with Parmesan and serve. |
