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Tasty Pappardelle with Spring Peas and Mushrooms Recipe Video
|Pasta dough||1 Cup (16 tbs)|
|Shiitake||1⁄2 Cup (8 tbs)|
|Baby bella mushrooms||1⁄2 Cup (8 tbs)|
|Spring peas||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil||1 Tablespoon|
|Black pepper||To Taste|
|Ricotta cheese||1 Cup (16 tbs) (2 Big Round Dollops)|
|Parmigiano-reggiano cheese||1⁄4 Cup (4 tbs)|
|Fresh chives||1 Tablespoon|
|Fresh thyme||1 Tablespoon|
Calories 361 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 38.3 mg
Sodium 488.1 mg20.3%
Total Carbohydrates 38 g12.7%
Dietary Fiber 3.5 g13.8%
Sugars 4.2 g
Protein 15 g30.2%
Vitamin A 17.7% Vitamin C 27.4%
Calcium 26.3% Iron 14.7%
*Based on a 2000 Calorie diet
Take the dough that is already prepared.
Sprinkle some bench flour on the dough and use a rolling pin to roll out the dough.
Fold the rolled out dough 4 times and then cut slices of pasta.
Boil water in a pot and put in the pasta. It would take about 3 minutes to cook the pasta.
Take out the pasta from boiling water and rinse well.
Heat a pan on medium heat and then add Shiitake and baby bellas mushroom. It will cook pretty quickly; add some salt and black pepper.
When the mushrooms start to cook down a bit, add 1 clove minced garlic, 1 shallot minced, put another touch of olive oil.
Add 2 big round dollops of ricotta cheese and put the spring peas that are already blanched.
Then add the pasta and some more seasoning of salt and black pepper. Give it a stir.
Now garnish the pasta with fresh chives and thymes. Mix using a tong.
Serve in a large plate. Garnish with remaining herbs, little peppery extra virgin olive oil and some Parmigiano red chiano cheese.