Mafaldine with Peas and Mushrooms

What a super fun pasta to cook!  Mafaldine by the meter! I had to get my large stock pot out to cook this pasta, it is so long, it didn't even fit in the pot.  I had to slowly maneuver the pasta down into the pot as it softened.

  At Christmas time Trader Joe's is famous

for getting all kinds of unique seasonal items.  This pasta happened to be one of those items.  I saw it, bought it, but was not sure what sauce I would make to go with it. 

This week I pulled it out of the cupboard, and combined two sauce ideas into one.  This creation turned out fantastic.  Really delicious, and easy, without having a red sauce.

As Always, 

ENJOY!

INGREDIENTS

1 1/2 cup peas

 8ozs. cremini mushrooms

olive oil

1 Tbsp. lemon juice

1 Tbsp. chopped fresh basil

1/2 cup ricotta salata

2 Tbsp. butter

salt and pepper

1 package mafaldine pasta

       Bring a large stock pot of salted water to a boil.  Add pasta.  pasta takes 10-12 minutes to cook.  While the pasta is cooking, heat a saute pan on medium high.  Add olive oil, and sliced mushrooms.  as mushrooms begin to brown add the peas.  When the peas are turning bright green, add the butter, once melted and bubbling, add the lemon juice and salt and pepper.  

     Lower heat.  When pasta is done, reserve some of the pasta water.  Drain pasta and add to saute pan, toss with the peas and mushrooms.  Add the broken up ricotta salata and chopped basil.  Toss well.  Add some of the reserved pasta water if the pasta seems dry, it will help create more of a sauce. Serve.