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Roasted Red Pepper Linguini w/Sweet Peas, Wild Mushrooms
This recipe is great in late summer when fresh local produce is abundant.
Recipe courtesy of Inn & Spa At Cedar Falls
Ingredients
- ½ lb Dried Roasted Red Pepper Linguini
- ½ Cup Frozen Sweet Peas
- 1 lb Fresh Wild Mushrooms -cleaned and cut down if large
- 12 oz Baby Spinach
- 20 ea Cherry Tomatoes-cut in half
- Salt and Pepper
- Extra Virgin Olive Oil
Preparation
1. Cook the pasta according to directions on the package.
2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan.
3. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes.
4. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente.
5. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.
2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan.
3. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes.
4. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente.
5. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.
