Connect with H&H

Orecchiette With Shiitake Mushrooms & Snap Peas

Photo Pasta Orecchiette With Shiitake Mushrooms & Snap Peas

Try adding some toasted pine nuts for garnish — they add a pleasing crunch.

Yield: 
4 servings
Ingredients: 

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

Instructions: 

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.

Author: 

Chef John Mitchell

Photographer: 

John Cullen

Comment Guidelines

We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.

OK