Farfalle with Mushrooms and Peas

Having no boys around last week (at boy scout camp), my daughter and I had a few good meals.  The first was Farfalle with Mushrooms and Peas.  My husband does’t eat mushrooms so anytime he is away for dinner is an excuse to use mushrooms.  This was a light, summer pasta dinner that was easy to put together.  I tend to not measure a whole lot as I cook or watch the clock either so your mileage may vary.

1/2 box Farfalle (bowties) cooked according to package

1 pound mushrooms, cut any way you like.  Daughter likes them chunked but you could slice them thinly or halve them.  It doesn’t matter.

• 1 package frozen green peas. You can defrost them if you want but it isn’t necessary as they will cook quickly.
• 1 – 2 shallots, sliced thinly
• 2 – 3 cloves garlic, minced
• Olive oil
• Zest of one lemon
• Juice of one lemon
• 1/4 – 1/2 cup white wine
• salt and pepper
• 1/4 – 1/2 cup cream
• Grated Parmesan cheese.  As much or as little as you want.

Directions:

1. Cook pasta according to directions on package.  When done,  turn flame off but keep warm for a few minutes until you are ready to pop it into the mushroom/pea pot.
2. In a heavy bottomed large saute pan, heat olive oil (enough to go around the pan once) until shimmering.
3. Add the shallots and the garlic. You should hear that lovely sizzling sound.  Stir them around and let them cook a few minutes until they are golden brown but not burned.  Add the lemon zest and a pinch of salt.  Be careful, they can flip in an instant from one to the other.
4. Add the mushrooms and stir them to coat with oil.  Cook about 5 minutes.  If you are like my daughter and like her mushrooms crispy, then cook a few minutes longer.
5. Stir in the peas and let cook another few minutes.  Now you can add the wine and lemon juice along with any seasonings you may wish to add.  Red pepper flakes, rosemary, fresh herbs from the garden such as oregano, parsley or basil would be lovely additions.
6. Once all the flavors have melded together add the pasta that you ave been keeping warm and mix it all up.  Add the cream and let that cook together a few moments.
7. Scoop into bowls and top with cheese. Salt and pepper to taste.
8. Serve it up with a nice bread and a salad and you have a quick and easy dinner.

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