This risotto-style pasta and peas with mushrooms from Fine Cooking is delightful!
INGREDIENTS
- 3/4 oz. dried porcini or dried shiitake mushrooms
- 2-1/2 to 3 cups homemade or low-salt chicken broth
- 2 Tbs. extra-virgin olive oil
- 1 small red onion, finely diced
- Kosher salt and freshly ground black pepper
- 1/2 lb. dried elbow macaroni
- 1 cup frozen peas
- 1/2 cup grated Parmigiano-Reggiano
- 2 Tbs. unsalted butter
- Grated zest of 1 lemon
- 12 fresh basil leaves, torn into large pieces
Sources:
- Main Image & Recipe: Fine Cooking
