Barilla® Al Bronzo® Orrechiette with Creamy Mushrooms and Peas
Barilla® Al Bronzo® Orrechiette with Creamy Mushrooms and Peas
40 minutes total
- Al Bronzo
- Chicken
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Garlic
- Gatherings
- Mushroom
- Pasta Shells
- Weekend
- Weeknight
South Beach Wine & Food Festival 2018 Recipe
Ingredients
Serves 8
| 1 | Package Barilla® Al Bronzo® Orecchiette |
| 1 | Garlic Clove, Chopped |
| 4 | Tablespoons Extra Virgin Olive Oil |
| 1 | Ounce Dried Wild Mushrooms (Porcini, Morels), Reconstituted |
| 6 | Ounces Oyster Mushrooms, Sliced |
| 1 | Cup Peas |
| 1 | Cup Heavy Cream |
| 1 | Cup Chicken Broth |
| To Taste | Salt and Black Pepper |
| ½ | Cup Parmigiano-Reggiano Cheese |
| 1 | Tablespoon Parsley |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a pot of water to boil. Season with salt.
Step 2
Meanwhile in a skillet, sauté garlic in olive oil until slightly yellow. Add dried mushrooms and sauté 1 minute. Stir in sliced mushrooms and brown well, about 5 minutes over high heat.
Step 3
Add broth and cream, bring to simmer and season with salt and pepper.
Step 4
Add peas and cook for 3 additional minute over medium heat.
Step 5
Cook pasta according to directions, drain.
Step 6
Toss pasta with sauce. Add cheese and parsley before serving.
Al Bronzo Orecchiette Pasta
Barilla® Al Bronzo® Orecchiette pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. Now you can enjoy Scarpetta with Al Bronzo Orecchiette pasta!
- Shape Orecchiette
- Cook time 12-14 mins
- Pack size 16 oz
- Range Al Bronzo Pasta