Try adding some toasted pine nuts for garnish — they add a pleasing crunch.
12 oz. orecchiette pasta
1 tbsp olive oil
1 cup minced red onion
1 cup stemmed and sliced shiitake mushrooms
1 large portobello cap, diced (about 1-1/2 cups)
1 cup sugar snap or snow peas, strings removed
1 cup minced scallions
1/2 cup grated Parmesan Cheese
Salt and freshly ground pepper to taste
Step 1: Bring a large pot of salted water to a boil.
Step 2: Add the pasta and cook for 8-9 minutes, until it is al dente.
Step 3: Drain the pasta, reserving about 1/2 cup of the cooking liquid. Place the cooked pasta in a bowl large enough for easy mixing.
Step 4: Heat the olive oil in a 10" or 12" nonstick sauté pan over medium heat. Add the onion, mushrooms and peas and sauté for 4-5 minutes.
Step 5: Add the sautéed vegetables to the bowl with the cooked pasta. Toss well, adding a tbsp or so of the reserved pasta water, if needed, for moisture.
Step 6: Add the scallions, Parmesan cheese, and salt and pepper, and toss lightly to blend.
Note: If there is any leftover pasta, it is delicious served at room temperature the next day.