Warm pasta salad with mushrooms and radicchio

1 servings

Ingredients

Quantity Ingredient
⅓ pounds Orecchiette; (ear-shaped pasta)
; or farfalle
; (bow-tie pasta)
2 tablespoons Olive oil
½ pounds Fresh white mushrooms; sliced
½ pounds Fresh shiitake mushrooms; stems discarded and
; caps sliced
1 large Garlic clove; minced
3 tablespoons Red-wine vinegar
½ cup Low-salt chicken broth
¾ cup Frozen baby peas; thawed
½ teaspoon Dijon mustard
¼ pounds Radicchio; shredded (about 2
; cups)
⅓ cup Freshly grated Parmesan cheese

Directions

In a kettle of boiling salted water cook pasta until al dente.

While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown.

Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.

Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

Serves 2.

Gourmet February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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