Wild mushroom and pea bolognese over fresh pasta

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
¼ cup Minced onions
Salt
Freshly ground black pepper
2 cups Sliced assorted wild mushrooms
1 teaspoon Chopped garlic
¾ cup Frozen green peas
1 Recipe of Bolognese; warm and in a saucepan
1 pounds Cooked fresh pasta; hot
2 ounces Fresh grated Parmigiano-Reggiano cheese
1 tablespoon Finely chopped fresh parsley

Directions

EMERIL LIVE SHOW #EMIB13, FOOD OF EMILIA ROMAGNA, ITALY In a saut‚ pan, heat the oil. Add the onions. Season with salt and pepper.

Saut‚ for 1 minute. Add the mushrooms and continue to saut‚ for 2 minutes.

Season with salt and pepper. Stir in the garlic and peas. Saut‚ for 1 minute and remove from the heat. Turn the mushroom mixture into the Bolognese and mix well. Toss the pasta with the sauce. Mound the pasta into shallow bowls and garnish with cheese and parsley.

Yields: 4 servings

Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998

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