SHELLS WITH PEAS AND MUSHROOMS

Shells with Peas and Mushrooms image

This simple-but-satisfying pasta recipe is adapted from Lidia's Favorite Recipes, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, published by Alfred A. Knopf. Copyright 2012.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 10

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Ingredients

Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 slices bacon, finely chopped
1/2 cup chopped scallions
2 cups cleaned sliced mixed mushrooms, such as shiitake, oyster, and cremini
2 cups chicken stock or canned chicken broth
1 1/2 cups frozen baby peas, thawed
1 tablespoon unsalted butter
1 pound small pasta shells
1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano (2 ounces)

Steps:

Bring a large pot of salted water to a boil for pasta. In a large skillet, heat oil over medium. Add bacon and scallions and saute until scallions are wilted, about 4 minutes. Add mushrooms and sprinkle with salt. Continue to cook, stirring occasionally, until mushrooms have released their moisture, about 5 minutes.
Add stock, peas, and butter and season lightly with salt and pepper. Simmer until liquid is reduced by half, about 10 minutes. Check seasoning and adjust if necessary. Meanwhile, stir pasta into boiling water and cook, stirring occasionally, until al dente, about 12 minutes.
Drain pasta and return to pot. Add sauce and stir over low until pasta is coated. Remove from heat and add cheese. Toss well and serve.

Nutrition Facts : Calories 426 g, Fat 11 g, Fiber 4 g, Protein 17 g, SaturatedFat 4 g

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Sami jutt

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This dish was a bit bland for my taste. I think I'll add some more spices next time.

Faisal singer909

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I've made this recipe several times and it's always a hit. Thanks for sharing!

Annowar Bogosi Maforaga

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This is a great recipe for beginners. It's easy to follow and the results are delicious.

Thomas Chris

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I love how versatile this recipe is. You can add or remove ingredients to suit your own taste.

Mr.Gh0sT

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This dish is perfect for a quick and easy weeknight meal.

Mdajij Mdajij

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I made this dish vegan by using plant-based milk and butter. It turned out great!

Vjf Bfkhg

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This recipe is also a great way to get kids to eat their vegetables.

Adrienne Jenkins

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I added some chopped sun-dried tomatoes to the sauce and it gave it a really nice flavor.

Mamontsheng Manoto

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This dish is a great way to use up leftover peas and mushrooms. It's also a very affordable meal to make.

A.S. Humayon

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I've been making this recipe for years and it's always a crowd-pleaser. The combination of peas, mushrooms, and shells is perfect and the sauce is always creamy and delicious.