Shells With Fresh Mushrooms And Baby Peas
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
SHELLS WITH FRESH MUSHROOMS AND BABY PEAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Perez Estate in Rockwall, Texas in 1991.
Ingredients
- 1 pound fresh white mushrooms shopping list
- 3 tablespoon extra virgin olive oil shopping list
- 1 cup sliced leeks or scallions shopping list
- 1 cup canned chicken broth shopping list
- 14-1/2 ounce can diced tomatoes drained shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1-1/2 cups frozen baby peas shopping list
- 1 pound pasta shells shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
How to make it
- Trim mushrooms and thickly slice then set aside.
- In large pot bring 6 quarts of salted water to a boil.
- In large skillet heat oil over medium high heat then add leeks and prepared mushrooms.
- Cook stirring until tender about 5 minutes then stir in broth, tomatoes, salt and pepper.
- Cook and stir uncovered until liquid is reduced by half then stir in peas last 2 minutes.
- Meanwhile cook pasta in the boiling water until al dente.
- Transfer hot pasta to a large serving bowl then add mushroom, peas and cheese.
- Toss until pasta is coated then garnish with parsley and additional cheese if desired.
The Rating
Reviewed by 5 people-
mushrooms and peas and all the good stuff high5 thanks
momo_55grandma
in Mountianview loved it
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This sounds very tasty - nice post :)
aussie_meat_pie
in My Kitchen loved it
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Yummy.
sandygalesmith
in Saint Joseph loved it
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