Spring Pasta with Mushrooms, Chiles and Spring Peas Recipe | Geoffrey Zakarian | Food Network

I made a few changes because I didn't have all the ingredients, but it still turned out great (used all organic)!

My changes:

Sweet peas instead of fresh shelled English peas.

Spaghetti instead of fettuccine.

Crushed red pepper flakes instead of pepperoncini chile flakes.

Canned cremini mushrooms instead of maitake and oyster.

Sweet red pepper and jalapeno instead of Fresno chile.

Parmesan instead of pecorino Romano.

Full recipe:

https://www.foodnetwork.com/recipes/geoffrey-zakarian/spring-pasta-with-mushrooms-chiles-and-spring-peas-12296162

• Level: Easy
• Yield: 4 servings

• Total: 30 min
• Active: 25 min

Ingredients

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Kosher salt

1/4 cup fresh shelled English peas

12 ounces fettuccine pasta

6 tablespoons extra-virgin olive oil, plus extra for finishing

2 cloves garlic, sliced

1 shallot, finely diced

1 big pinch pepperoncini chile flakes

4 ounces maitake mushrooms, sliced

4 ounces oyster mushrooms, sliced

1/4 cup white wine

2 tablespoons unsalted butter

1/2 Fresno chile, finely diced

1/2 cup finely grated Pecorino Romano (fine like dust)

6 fresh basil leaves, cut into chiffonade

Directions

1. Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
2. Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
3. While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
4. When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.