Recipe info Category: Italian Recipe: Shells with Fresh Mushrooms and Baby Peas Rating: 0.00 Contributor: n/a

Shells with Fresh Mushrooms and Baby Peas 1 lb fresh white mushrooms 3 Tbs extra virgin olive oil 1 cup sliced leeks or scallions (green onions) 1 cup canned vegetable or low-sodium chicken broth 1 can (14-1/2 ounces) diced tomatoes, drained 1/2 tsp salt 1/4 tsp ground black pepper 1 1/2 cups frozen baby peas 1 lb pasta shells 1/2 cup freshly grated Parmigiano-Reggiano cheese Trim mushrooms and thickly slice (makes about 6 cups); set aside. In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium-high heat. Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes. Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated. Servings: 6

Email this Shells with Fresh Mushrooms and Baby Peas recipe to a friend Your email address: Your friends address:

Rate this recipe Very good Good Average Poor Very Poor