| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | February 19 | 1 | servings | |
INGREDIENTS
| 1/3 | lb | Orecchiette; (ear-shaped pasta) |
| ; or farfalle | ||
| ; (bow-tie pasta) | ||
| 2 | tb | Olive oil |
| 1/2 | lb | Fresh white mushrooms; sliced |
| 1/2 | lb | Fresh shiitake mushrooms; stems discarded and |
| ; caps sliced | ||
| 1 | lg | Garlic clove; minced |
| 3 | tb | Red-wine vinegar |
| 1/2 | c | Low-salt chicken broth |
| 3/4 | c | Frozen baby peas; thawed |
| 1/2 | ts | Dijon mustard |
| 1/4 | lb | Radicchio; shredded (about 2 |
| ; cups) | ||
| 1/3 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
In a kettle of boiling salted water cook pasta until al dente. While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes. Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well. Serves 2. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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