pasta with spring peas, mushrooms & greens


1 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 white onion, quartered & sliced
8 oz baby bella mushrooms, cleaned and sliced
1 clove garlic, minced
8 oz mixed greens, chopped (kale, bok choy, spinach, chard, mizuna, tat soi...whatever you like)
1 cup white wine
sea salt
freshly cracked black pepper
pinch red pepper flakes
1/2 lb whole wheat pasta
1 lb spring peas in pod, shelled
extra virgin olive oil for drizzling
shaved parmigiano reggiano cheese( i use a vegetable peeler)


bring a large pot of water to a boil. cook the pasta according to package directions. remove pasta from water 1 minute before directed.
in a large skillet, warm the butter and olive oil over medium-high heat.
add the onion and mushrooms and saute for 4 minutes or until soft and mushrooms release their juices.
add garlic and saute for 1 minute.
add wine, raise heat to high and bring to a boil for 2 minutes.
reduce heat to medium and add greens. cook for 3-5 minutes or until greens are wilted and wine reduced a bit.
season with sea salt, pepper and red pepper flakes.
add pasta and cook for 1 minute.
add peas, stir and cook for an additional minute. (do not overcook peas)
taste and adjust seasonings if needed. serve with a drizzle of olive oil and a sprinkling of parmigiano reggiano cheese.


today i made a very simple pasta dish with a mix of greens, baby bella mushrooms and sweet english peas. just what i want on a warm summer day. just remember...don't over cook the want that "fresh from the garden" taste. they only need a minute. of course, i eat half of the bushel raw as soon as i shell. the cooks treat and so very delicious.


Wednesday, July 3, 2013 - 12:34pm


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