Tagliatelle with Mushrooms & Peas

September 23rd, 2016
Cook: 30 Minutes | Servings: 4 Servings
Ingredients
  • 2 ounces dried sliced porcini mushrooms
  • 1 cup fresh or frozen peas
  • 1 1/2 cups vegetable stock
  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1 pound fresh or 12 oz. dried egg tagliatelle
  • 2 teaspoons fresh lemon juice
  • 1/4 cup flat-leaf parsley, chopped
  • Freshly grated Parmigiano-Reggiano
Instructions
  1. Bring a large pot of water to a boil for the pasta.
  2. Place the mushrooms in a small saucepan. Add enough stock to just cover, about 1 1/2 cups. Bring to a simmer over medium heat, reduce the heat to low, and keep warm until the mushrooms are reconstituted, 15 to 20 minutes. Using a slotted spoon, transfer the mushrooms to a work surface; chop. Reserve liquid.
  3. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion, garlic and thyme; season with salt and pepper. Cook, stirring often, until softened, 10 to 12 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Stir in the wine; simmer until reduced by half, 3 to 4 minutes. Add the mushrooms and the reserved soaking liquid (strain the liquid if you see grit from the mushrooms). Stir in the peas and butter; reduce the heat to low.
  4. Add the pasta to pot of boiling water. Cook, stirring often, until cooked al dente. Add a ladle of starchy cooking water to the sauce, drain pasta.
Add lemon juice and parsley to the sauce, then the pasta and grated cheese to taste. Toss to coat and serve immediately.