Shiitake Pappardelle with Pancetta and Peas
This shiitake pappardelle with pancetta and peas dish is delectable, rich and earthy thanks to the shiitake mushrooms and vegetables.
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Cooking tools:
- Skillet
- Stockpot
- Cutting board
- Chef's knife
- Measuring cup
- Colander
- Wooden spoon
- Tongs
- Grater
- Stove
- Saucepan
- Serving platter
- Serving bowl
- Plate
- Kitchen spoon
Ingredients
- 1 lb Colavita Pappardelle Nests
- 3 tbsp Colavita 100% Californian Extra Virgin Olive Oil, plus extra if needed
- 3 oz pancetta or prosciutto, diced
- pinch of red pepper
- 1 clove garlic, chopped
- 1 medium shallot, thinly sliced
- ¼ cup white wine
- 8 oz shiitake mushrooms, stems removed, wiped clean and sliced
- 1 cup fresh or frozen peas
- ½ cup chopped fresh parsley
- 1 pt light cream (optional)
- ½ cup grated parmigiano or American grana cheese
- salt
- pepper
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