This pasta is hearty enough for a main course because the mushrooms really take the place of meat in the dish and are very satisfying. We didn’t know what to do with the canned peas that were leftover from the recipe. Mimi loves to throw everything away and wanted to discard them. I said: “no way!” We have to think of something to do with the peas and we came up with a delicious and easy alternative. We made a savory pea puree and enjoyed it before the meal with bread sticks and a glass of rosé. You could just serve everything together at a family style dinner if you wanted to.
Pasta with Mushrooms and Peas
Romaine Salad with Balsamic Vinaigrette
Pea Purée with Breadsticks
Domaine Le Grand Bouqueteau Chinon 2012
Loimer Lois Gruner Veltliner 2011
A to Z Pinot Noir 2011
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