Papardelle With Spring Peas And Mushrooms
Instructions
1. Prepare the mushrooms. Soak the dried mushrooms in water for about 60 minutes. Then pat dry with absorbent kitchen paper. Cut the mushrooms if too large. Filter and put apart the soaking water.
2. Prepare the peas. Shell the peas, wash them quickly.
3. Prepare the sauce. Saute the shallot in the olive oil on very low heat. Add the peas and mushrooms and let all the ingredients flavor for few minutes, stirring now and then. At this point cover with the soaking water, add the bay leaf and keep on cooking for about 20 minutes or until the peas are tender. Add some hot stock or simply water if necessary.
Don't reduce the sauce too much.
4. Cook the pasta. Cook the pappardelle al dente stage in abundant salt water following the instructions on the package or our instructions. Drain.
5. The last step. Transfer the pappardelle into the pan and combine with the sauce stirring with delicacy on high heat for a minute.
Serve at once.
