Hi and welcome to our Vegetarian Kitchen. This week we are cooking pasta so off to the Med. again. We hope you will enjoy this dish "TAGLIATELLE" with mushrooms, peas and Pesto - perfect for the weekend, lunch or dinner with family or friends.
2 Field Mushrooms or 4 oz any Mushrooms (chopped)
1 cup of Fresh Garden Peas cooked with Mint (or 150g Tinned Garden Peas drained)
1 Clove Garlic
3 tablespoons Olive Oil or Vegetgable Oil
2 Teaspoons Pesto sauce
Fresh Parsley or Fresh Basil leaves for garnish
Cook the Taglietelle in a large saucepan of boiling water (at least 2 litres) until tender (between 10 and 15 minutes). If you use fresh Taglietelle this only takes about 3 - 5 minutes. Drain. Add the Pesto and stir well. Add to this the cooked peas.
In a frying pan heat the oil, add chopped mushrooms and garlic, fry gently for 2-3 minutes. Stir this mixture into the Taglietelle. Serve in a large dish and garnish with Parsley or Basil leaves.