John Myers
Ingredients for 4 servings:
- 250 g pasta (spiral) or linguine
- 250 g mushrooms, brown
- 300 g peas, frozen or canned
- 2 tbsp pesto (wild garlic)
- 2 garlic cloves
- 4 tbsp cream cheese
- 4 tbsp tomato paste
- pepper
- Salt
- 50 g Parmesan
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Cook the pasta al dente according to the package instructions, reserving 300 ml of the cooking water. Trim the mushrooms and slice them into 2 mm thick slices. Place the pesto in a pan and spread it over the pan with a brush. Finely chop the garlic cloves and add it to the pesto. Mix 300 ml of the pasta water with the cream cheese and tomato paste. Add 1 drop of water to the pesto, heat the pan, and when the drop begins to sizzle, add the peas and fry for 3 minutes over medium heat. Add the sliced mushrooms and fry for another 3 minutes, stirring constantly. Then add the cheese and tomato sauce and season with salt and pepper. Sprinkle with Parmesan cheese and serve with the pasta.
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