Great Twist to a Classic: Pasta e Piselli

Pasta with Funghi and Piselli 3-12

Have you ever thought about adding mushrooms and sun dried tomatoes to the classic: Pasta e Piselli?

My guests loved it – not to mention the chef and hostess. The colors and textures were the perfect fashion bowl to help celebrate St. Patrick’s Day!

Serves 4-6

1 lb. spaghetti (or your favorite)
1 lb. frozen peas
16 oz can crushed tomatoes
1 lb. mushrooms (your favorites)
3 tbsp. extra virgin olive oil
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. oregano
2 cloves garlic, chopped
1/2 cup sundried tomatoes, rough chop
Freshly grated Parmigiano cheese, to taste (I use a handful – the best measuring cup!)

Heat the olive oil in a large skillet over medium-high. Add the garlic, stir occassionally for a minute, as the garlic turns golden, add the mushrooms, salt and pepper. Stir for three minutes and then add the peas and tomatoe sauce. Lower the heat the medium and simmer for 10 minutes. Add the sundried tomatoes, oregano and lower the heat to low.

In a large pot, cook the pasta according to the package instructions until it is al dente. Drain the past, and add to the pan with sauce and toss.

Drizzle a little more extra virgin olive oil and freshly grated parmigiano cheese.

Serve immediately……Buon appetito!

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