Recipe: <!-- -->Orecchiette with Shiitake Mushrooms and Sugar Snap Peas<!-- -->
The shape of orecchiette pasta is perfect for holding the savory sauce made from the mushrooms as they cook. If you have any leftovers, serve them at room temperature the next day.
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Ingredients
- 12 ounces dried orecchiette pasta
- 1 tablespoon extra-olive oil
- 1 cup finely chopped red onion
- 1 cup shiitake mushrooms, stemmed and thinly sliced
- 1 large portobello mushroom cap, chopped
- 1 cup sugar snap peas or snow peas, strings removed
- 4 green onions, very thinly sliced
- 1/2 cup Parmigiano Reggiano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
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