Fusilli with Peas Morels Mint and Pecorino
Ingredients
- 1 tablespoon vegetable oil
- 1 large shallot, finely chopped
- 2/3 cup chopped morel mushrooms (or dried and reconstituted in boiling water)
- 2 cups chicken or vegetable stock
- 8 ounces fusilli (or another short pasta shape)
- 1/4 cup heavy cream
- 1/2 cup shelled new peas
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
- salt and freshly ground pepper
- 3 tablespoons chopped fresh mint
Organization Tags
Tags easily organize your Recipe Library
Comments