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Fourth -- Start working on your pasta
  • 1 medium yellow onion
Coarsely chop.
  • 1 pt cremini mushrooms
Clean mushrooms by brushing with a mushroom brush or wiping with damp paper towel.  Do not run the mushrooms under water.  They absorb moisture like a sponge and you will ruin your meal.   Slice and set aside
  • 2 tbsps extra virgin olive oil
Heat olive oil in a 10 inch saute pan over medium temperature.  Add onion and saute until transluscent.
  • 2 tbsp butter
Add to saute pan.  When melted add sliced mushrooms and saute until onions are carmelized and mushrooms have released their juices and take on a syrupy appearance.  This can take as long as 10 minutes.​  Sprinkle with a pinch of salt.

First -- make your pea purée
  • 1 15 oz can peas
Drain and reserve the liquid for your pasta recipe.
  • 1 large garlic clove chopped
  • 4 tbsp grated parmigiano reggiano
  • 4 tbsp creme fraiche
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 4 twists freshly ground pepper
Blend in blender or micro - food processor.  Spoon into a serving bowl.

Fifth
Return pasta water to a rolling boil.  Add the box of pasta and follow directions on it for cooking.

Sixth -- Finish making the pasta
Half way through the the pasta cooking add to the sauté pan the reserved liquid from the can of peas and the frozen peas.  Saute for 2 minutes.  You just want to heat the peas thoroughly.  Do not overcook them.

With a slotted spoon scoop your pasta from the pot into the saute pan being careful not to add too much liquid.  A little is fine.

Add freshly ground black pepper and sprinkle with grated parmigiano reggiano cheese.

If it's easier to plate and serve from the kitchen do it that way or serve it family style if that way is easier.


 I think this would make an equally good spread on a crostini.  This makes a great appetizer for everyone to snack on while  you are cooking the meal.  I also would suggest adding a couple of sprigs of mint before you purée the mixture. 


I'm not sure about the crostini with the pasta -- too many "carbs" but, to each his own.  And, no mint for my family.  I know that someone would say it tasted like mouthwash.  Do not refrigerate this pea purée.  The purée will "tighten up" and not be creamy.  The purée should be served at room temperature. 

Last -- Toss the salad
  • 2 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • pinch of salt 
Whisk in a large bowl until combined.   Add the torn romaine leave and toss until coated.​

Second -- Get Your Pasta Water Ready
Bring a large pot of salted water to a boil.  As soon as it boils reduce to a simmer until you are ready to drop in the pasta you have decided to use.

Take the frozen peas out of the freezer and thaw them in a collander.

Third -- get your salad ready
  • 2 hearts romaine lettuce
Separate leaves, rinse, tear into 2 inch pieces and spin dry.  Refrigerate until ready to serve.

 
I gotta tell you, when Sue first told me this recipe, I was very skeptical.  I just couldn't imagine that this would make a good meal.  Boy was I ever wrong!  This is one of the best pastas I have ever eaten in my whole life.  It was  so sweet and delicious I over ate and felt really guilty afterwards!


 Poor Mimi, she felt so guilty she probably worked out a half hour longer the day after eating this! 


 If you wanted to make a red sauce you could simply add a small can of tomato sauce, eliminate the mushrooms and everything else stays the same.  I made it this way when my boys were young.  As they got older and their palates became more sophisticated I made the white sauce  with the mushrooms which is actually my husband's favorite.


 Dessert -- Affogato
If you can make a cup of espresso, you can make affogato.  Like we said instant espresso works just as well. Simply make your espresso and pour it over your favorite vanilla ice cream.

 
If you really want to get fancy sprinkle it with lemon zest.  Just because this is so easy doesn't mean it's not "delizioso". 



Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays

The Week is Half Over Let's Celebrate!