Paglia-e-Fieno with Peas Recipe

Paglia-E-Fieno With Peas Recipe

Ingredients

Makes 4 servings

• 1/3 cup plus 1 tablespoon olive oil
• 2 medium shallots, finely minced
• 1/4 cup chopped tempeh bacon (optional)
• 1 1/2 cups sliced white mushrooms
• salt and freshly ground black pepper
• 2 1/2 cups frozen baby peas
• 8 ounces regular or whole wheat linguine
• 8 ounces spinach linguine
• vegan parmesan or parmasio

Method

1. In a large skillet, heat the 1 tablespoon of oil over medium heat
2. Add the shallots and cook until tender, about 5 minutes
3. Add the tempeh bacon, if using and cook until nicely browned
4. Stir in the mushrooms and cook until softened, about 5 minutes
5. Season with salt and pepper to taste
6. Stir in the peas and the remaining 1/3 cup oil
7. Cover and keep warm over very low heat
8. In a large pot of boiling salted water, cook the linguine over medium-high heat, stirring occasionally, until al dente, about 10 minutes
9. Drain well and transfer to a large serving bowl
10. Add the sauce, season with salt and pepper to taste and sprinkle with Parmesan
11. Toss gently to combine and serve immediately

Full List of Peas Recipes
Full List of Pasta Recipes