Tagliatelle with mushrooms and peas
( Tagliatelle funghi e piselli )

Recipe for tagliatelle with mushrooms and peas

Preparation and cooking

• - Soak dried mushrooms in water, about 60 minutes.
  Then pat dry with absorbent kitchen paper.
  Cut mushrooms if too large.
  Filter and put apart their soaking water.
• - Shell peas, wash them quickly.
• - Prepare pasta sauce.
  Saute shallot and bay leaf in olive oil on very low heat.
  Add peas and mushrooms and let all ingredients flavor, stirring now and then, few minutes.
  At this point cover with soaking water and continue cooking until peas are tender, about 20 minutes.
  Add some hot stock or simply water if necessary.
  Don't reduce your sauce too much.
• - Meanwhile cook your tagliatelle al dente stage in abundant salt water following the instructions on the package.
  Drain your pasta very well.

Just before serving

• - Transfer your drained tagliatelle into the pan and combine with sauce stirring with delicacy on high heat, a minute.
• - Serve your pasta with mushrooms and peas hot.

Note

Tips

• - Accompany this mushroom-and-pea tagliatelle dish with a bowl of grated Parmesan.
  Everyone will be able to sprinkle it on the top of his pasta dish, if he likes.
• - If you want, you can add capers in vinegar and anchovy fillets in oil (respectively a teaspoon and 1 fillet per head).
• - Who likes garlic can add it to shallot.
• - Somebody add also some cream in Italy.
  I have not this habit.
  I believe if good-quality ingredients are used, it isn't necessary to cover their flavors with other additions.
  Besides cream has a high content of calories and fat.
• - You can also use fettuccine or pappardelle.
• - If you have some pasta left, you can warm it up or make a tasty "frittata" in other words "pasta omelette". Link below!
• - You can make it all year using fresh peas and frozen or dried mushrooms in spring and fresh mushrooms with frozen or canned peas in autumn.
  If you have not fresh peas or mushrooms, you can use both these ingredients frozen.
• - If you use frozen peas or fresh mushrooms, recipe steps and doses change.

Menu planning

• - Prepare tagliatelle with mushrooms and peas for your daily menu or a special event. In the second case the doses are enough for more people considering you'll make a lot of other courses, certainly.
• - I think this pappardelle dish is special when you are planning a full menu based on a second course (meat recipe) rich in ingredients.
  In any case when I have guests, I prefer to make the dish you can see in the photo. I prepare pasta topped with mushroom and pea sauce. Then I add bechamel sauce or grated mozzarella cheese and stir very well. I transfer tagliatelle into a greased baking pan and bake just before serving.

Useful links for this recipe

• - Interested in pasta frittata recipe?
• - Do you want to take a look at a full menu of mine in which this pasta dish is followed by pheasant? it is a full menu for Christmas lunch but can be prepared in many other occasions in cold months.

Healthy eating

• - Look at the nutrition facts. You can eat this pasta dish without guilt. I remember you pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 to 700 (30 to 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
  In this case you can also eat a second course based on vegetables, possibly. Complete your meal with fresh seasonal fruit.
• - If you want to drink a glass of wine, remember you have to add 80-85 calories per 100 ml.

Loretta

What's the right wine for " Tagliatelle with mushrooms and peas "?

Carlo and I usually match Rosso Piceno (wine of Marches in Italy) to this tagliatelle dish but, if you prefer white wine, you could pair Collio Ribolla Gialla (wine of Friuli in Italy).