Though it is just now starting to get too hot in the Napa Valley for peas to grow, we harvested our first crop only yesterday.
Tom added them to his Wild Mushroom Pappardelle (recipe below).
Wild Mushroom Pappardelle with Garden Peas
Ingredients
Fresh pappardelle
1/4 cup good olive oil
1 medium shallot, diced
1 cup chicken stock
1/2 cup dry white wine
1 tablespoon fresh thyme
1 cup peas
2 tablespoons butter
Salt & freshly ground black pepper
Some fresh Italian parsley, chopped
Freshly grated Parmesan cheese
Directions
Cut mushrooms into 1″-2″ pieces. We like Shiitake, Oyster and Chanterelles.
Start a large pot of salted water to boil. Heat a large sauté pan on medium.
Once sauté pan is warm, add olive oil and let it get hot.
Add shallot to pan and sauté for about 2 minutes–until you can smell the shallot.
Add the mushrooms to pan and stir gently.
Cook mushrooms for about 10 minutes stirring regularly–until they start to caramelize.
Add chicken stock, white wine, thyme, and peas.
Cook for about 10 more minutes.
While mushroom sauce is cooking, add pappardelle to the rapidly boiling water.
Boil the pasta for ONLY 2 to 3 minutes. Drain and set aside.
Add butter to mushroom sauce and stir gently until butter is melted.
Season with salt & pepper.
Add the pasta to the pan and gently fold it in to the sauce.
Serve sprinkled with the parsley and Parmesan cheese.
Enjoy with a nice glass of Pinot Noir. We especially like those from Robert Sinskey Vineyards and Ken Brown.