Pasta With Peas, Portobellos, And Walnuts In An Aglio Et Olio Sauce

1. 1

   Fill a pasta pot 3/4 of the way full, add the 3 tablespoons of salt, and bring to a boil. Add the pasta to the water and stir once so it doesn't stick together. Cook according to the directions on the package.

2. 2

   Preheat the oven to 385u00b0 and roast the walnuts until they begin to look slightly brown and they are crisp. Approximately 4 minutes. Keep a close eye on them so they don't burn.

3. 3

   Wash the mushrooms and pat dry with a paper towel. Heat 1 tablespoon of olive oil in a medium saute pan. When the oil is hot add the mushrooms - top side down- and brown. Approx. 3 minutes. Turn and cook for 3 more minutes or until they are spongy to the touch. Salt and pepper to taste. Remove from heat and set aside.

4. 4

   Steam the peas in water until firm, but not mushy. They should be al dente.

5. 5

   In a small saucepan heat the 1/2 cup of olive oil. When it's hot add the garlic and lower the heat to a low simmer. Stir the garlic until it begins to turn golden. Remove from the heat.

6. 6

   Drain the pasta and place it in a large bowl. Add the peas, mushrooms, and walnuts. Add the oil and garlic and combine well.

* Per serving · 4 servings · Values may vary.

No additional tips available.