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1
Put salted water up to boil for pasta.
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2
In the meantime, set a heavy skillet over med-low heat with a glug of .
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3
Once the is heating up, add the garlic.
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4
Grind in some pepper and cook garlic until golden, sauteeing to prevent burning.
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5
Add the mushrooms.
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6
After about 5 minutes, add some more pepper.
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7
Continue to cook until most of the liquid has released and is evaporated (about 5-7 minutes more), and mushrooms are sticking to the pan a bit.
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8
Your water is probably boiling now, so you can add the pasta.
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9
Deglaze by adding some of the broth to the pan and scraping up the mushroom bits stuck to it.
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10
Add frozen peas and broth to cover it all.
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11
Put in some more pepper (OK, I like pepper).
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12
Allow to reduce (you can do this pretty quickly setting the heat to high as long as youre watching it and stir often) until most of the liquid is gone.
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13
If you wanted to add some cream you could at this point and let it cook for 1-2 more minutes to blend (but lower the heat!).
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14
Salt to taste (will depend on the broth).
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15
Your pasta will likely be done at some point during this phase, drain it.
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16
Drizzle a little on the pasta and toss.
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17
Divide into bowls or onto plates, top with some of the pea/mushroom mixture and finish with shaved cheese and another couple grinds of pepper.
