Cappellini Diavolo with Portabellos, Peas and Mint

This light and refreshing (yet spicy!) pasta is perfect for summertime alfresco dining (or just feeling like you’re doing such a thing). Though this dish is wonderful served hot, I also love to save the leftovers and have them cold for lunch the next day.

Ingredients

• 1 lb cappellini (angel hair) pasta

• 2 large portabello mushrooms, cleaned and diced

• 4 cloves garlic, minced

• 1 cup fresh or frozen (thawed) green peas

• 1 handful mint leaves, chopped

• 3 tbsp Olio Diavolo

• salt and pepper to taste

• 1/4 cup shaved Parmesan cheese

Directions

1. Cook pasta according to directions in salted water.
2. While pasta cooks, heat the Olio Diavolo in a medium frying pan over high heat. Add the garlic and mushrooms and cook, stirring frequently, until garlic is soft and mushrooms start to shrink slightly (about 5 minutes). Add peas and allow to cook about 1 minute. Remove from heat.
3. Toss the pasta with the oil-garlic-mushroom mixture, peas, mint and Parmesan. Season well with salt and pepper.