| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1/4 cup fresh shelled English peas
- 12 ounces fettuccine pasta
- 6 tablespoons extra-virgin olive oil, plus extra for finishing
- 2 cloves garlic, sliced
- 1 shallot, finely diced
- 1 big pinch pepperoncini chile flakes
- 4 ounces maitake mushrooms, sliced
- 4 ounces oyster mushrooms, sliced
- 1/4 cup white wine
- 2 tablespoons unsalted butter
- 1/2 Fresno chile, finely diced
- 1/2 cup finely grated Pecorino Romano (fine like dust)
- 6 fresh basil leaves, cut into chiffonade
Instructions
- Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
- Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
- When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 662 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 32 mg |
| Sodium | 540 mg |
Reviews
Russ S.
Awesome recipe. Have made it 5 or 6 times. Easy, elegant, ant tasty. We use a whole pound of Mushrooms from Costco, the Chef’s Sampler from Mycopia Specialty Mushrooms. It is a blend of white and brown Clamshell, Maitake, Oyster, and Trumpet mushrooms.
Awesome recipe. Have made it 5 or 6 times. Easy, elegant, ant tasty. We use a whole pound of Mushrooms from Costco, the Chef’s Sampler from Mycopia Specialty Mushrooms. It is a blend of white and brown Clamshell, Maitake, Oyster, and Trumpet mushrooms.
Will make again!! Added some broccoli and a little pancetta. (Because I had it) No leftovers for this Monday night meal.
This was very tasty. I used a mix of shiitake, baby bella and oyster mushrooms and half of a serrano pepper since that’s all my market had. Next time I’ll use less oil to cut calories/fat and more garlic and red pepper flakes. Will definitely make again.
Made this with a corti bucati pasta and my husband and I loved it!
In the spring I’m always looking for ways to enjoy fresh English Peas I find at the Farmers Market. Will definitely make this as soon as fresh peas are available! Also….I completely ignore any ratings from the infamous “Anonymous” posts as they are obviously not a cook whatsoever and they bring down the overall rating. Just Sayin’ “Anonymous “
Awesome! Used shiitake instead of oyster. Wonderful flavors!!
We loved it! Used oyster and shitake mushrooms. Also substituted serrano Chiles for the Fresno. Still had a little burn and great flavor! Perfect for an easy meatless Monday dinner!
Love it!
This was delicious. I substituted the maitake mushroom for shiitake and the Fresno pepper for jalapeño and it was still delicious. This will become a regular in my house.
Beautiful