Shiitake Mushroom Orecchiette Pasta

Savor the harmony of earthy shiitake mushrooms and vibrant English peas in our Orecchiette Pasta—a quick, flavorful delight with a creamy finish.

📝 Ingredients

• 12 oz orecchiette pasta
• 3 cups shiitake mushrooms (stemmed and sliced)
• 1 small leek (trimmed of dark green, quartered and sliced)
• 2 cloves garlic (chopped)
• 10 oz english peas (blanched (can be substituted with frozen peas))
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 teaspoon lemon zest
• 1/2 cup parmesan cheese (grated)
• 1 bunch basil (sliced for garnish)
• salt + pepper

👨‍🍳 Instructions

1. 1Start a large pot of salted boiling water for your pasta. Once water is boiling, blanch fresh english peas for no more than 90 seconds, then add them to an ice bath.
2. 2Cook the orecchiette per the instructions on the package. Reserve some pasta cooking water for the sauce. Orecchiette tends to stick together (like little suction cups), so be sure to use plenty of boiling water and stir often.
3. 3Heat the olive oil in a 12” sauté pan. Add the mushrooms and sauté until they start to brown, season with salt and pepper.
4. 4Add the leeks and garlic and sauté until they become translucent.
5. 5Add the blanched peas and butter. Once the butter is melted, add the cream and lemon zest. Reduce until the sauce thickens slightly.
6. 6Add orecchiette and stir well to warm through. If the sauce is too thick, add a little of the reserved pasta water.
7. 7Remove pan from heat and add the parmesan cheese, reserving some for individual servings.
8. 8Season with salt and freshly ground pepper to taste.
9. 9Garnish with parmesan cheese and fresh basil.