- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Cappellini Diavolo with Portabellos, Peas and Mint
Posted by Olivia on Mon, August 23, 2010
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.
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
salt and pepper to taste
1/4 cup shaved Parmesan cheese
- Cook pasta according to directions in salted water.
- 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.
- Toss the pasta with the oil-garlic-mushroom mixture, peas, mint and Parmesan. Season well with salt and pepper.