Fusilli With Peas, Morels, Mint And Pecorino Recipe

Name: Fusilli With Peas, Morels, Mint And Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large shallot, finely chopped; 2/3 cup chopped morel mushrooms (or dried and reconstituted in boiling water); 2 cups chicken or vegetable stock; 8 ounces fusilli (or another short pasta shape); 1/4 cup heavy cream; 1/2 cup shelled new peas; 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving; salt and freshly ground pepper; 3 tablespoons chopped fresh mint

Servings: persons

1 tablespoon vegetable oil
1 large shallot, finely chopped
2/3 cup chopped morel mushrooms (or dried and reconstituted in boiling water)
2 cups chicken or vegetable stock
8 ounces fusilli (or another short pasta shape)
1/4 cup heavy cream
1/2 cup shelled new peas
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
salt and freshly ground pepper
3 tablespoons chopped fresh mint

1
Bring a large pot of salted water to a boil over high heat. Meanwhile, heat the oil in a large, deep frying pan over a medium-low flame and add the shallot. Saute the shallot until softened, about 5 minutes, stirring frequently and making sure it does not brown. Add the morels and cook for 3 minutes, stirring once or twice. Add the stock, turn up the heat and simmer until reduced by half, about 5 minutes.
2
Add the pasta to the boiling water and cook according to the package directions, until just al dente. While the pasta is cooking, add the cream and peas to the sauce and simmer for about a minute, just until the peas turn bright green. Add salt and pepper to taste and keep warm.
3
When the pasta is cooked, use a slotted spoon to transfer it to the frying pan, and over the lowest possible flame, stir everything through for about 30 seconds. If the sauce seems too thick (it should resemble a light broth), you may add up to a 1/2 cup of the pasta water, a little bit at a time. Turn off the heat and quickly fold in the grated pecorino and mint. Serve immediately with additional grated cheese.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large shallot, finely chopped, 2/3 cup chopped morel mushrooms (or dried and reconstituted in boiling water), 2 cups chicken or vegetable stock, and more.

Yes, Fusilli With Peas, Morels, Mint And Pecorino falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli With Peas, Morels, Mint And Pecorino

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