Name: Spring Pasta with Mushrooms, Chiles and Spring Peas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

Directions

Watch how to make this recipe.

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.

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Spring Pasta with Mushrooms, Chiles and Spring Peas

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