pasta with spring peas, mushrooms & greens
By: diane padoven
Published: Wednesday, July 3, 2013 - 12:34pm

Ingredients




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)

Preparation

1 bring a large pot of water to a boil.  cook the pasta according to package directions.  remove pasta from water 1 minute before directed. 2 in a large skillet, warm the butter and olive oil over medium-high heat. 3 add the onion and mushrooms and saute for 4 minutes or until soft and mushrooms release their juices. 4 add garlic and saute for 1 minute. 5 add wine, raise heat to high and bring to a boil for 2 minutes. 6 reduce heat to medium and add greens. cook for 3-5 minutes or until greens are wilted and wine reduced a bit. 7 season with sea salt, pepper and red pepper flakes. 8 add pasta and cook for 1 minute. 9 add peas, stir and cook for an additional minute. (do not overcook peas) 10 taste and adjust seasonings if needed. serve with a drizzle of olive oil and a sprinkling of parmigiano reggiano cheese.

About

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 peas...you 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.