Shells With Peas And Mushrooms Recipes

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

PASTA WITH PEAS

Steps:

• Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
• Add the peas and cook stirring frequently about 1 minute.
• Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
• Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
• Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
• Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

SHELLS WITH FRESH MUSHROOMS AND BABY PEAS

Steps:

• 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.

SHELLS AND PEAS (POOR MAN'S PASTA SAUCE)

Steps:

• Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
• In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
• Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
• Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
• Garnish with additional cheese.
• Enjoy!

RICE WITH MUSHROOMS AND PEAS

Steps:

• Combine the rice with 1 1/2 cups water in a heavy-bottomed pot, and bring to a boil. Reduce heat, cover and simmer, cooking a total of 17 minutes, until water is absorbed and rice is tender.
• Meanwhile, wash, trim and slice mushrooms. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
• Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.