Mushroom and Pea Pasta

light, refreshing, and elevated

We are in that funny time of year here in the midwest. One day it’s snowing, the next it’s sunny and 70. So when it comes to food I feel like I can be just as confused. Do I stick with comfort food or make the jump to some more refreshing lighter meals? It should come as no surprise that my favorite dish to make is pasta. Still comforting, but add mushrooms, peas and white wine sauce you have yourself a ~lighter~ dish.

This is a quick weeknight or weekend meal that will keep your heart set on the warmer weather and sunny long days ahead.

Ingredients (4 servings)

• 1 lb Tortiglioni or Rigatoni

• 1 lb Baby Bella Mushrooms Thinly Sliced

• 1 Cup English Peas (Fresh or frozen)

• 1 Shallot Minced

• 4 Cloves Garlic Minced

• 1 Tbsp Fresh Chopped Thyme

• 1 Tbsp White Miso Paste

• 1/4 Cup Chicken Broth

• 1/2 Cup Dry White Wine (I used Pinot Grigio)

• 1 Tbsp Lemon Juice (1/2 Lemon Squeezed)

• 1/3 Cup Freshly Grated Parmigiano Reggiano

• 1/4 Cup Finely Chopped Italian Parsely

• 3 Tbsp Butter (I used Truly Grass Fed Salted Butter)

• 1 Tbsp Olive Oil

• Salt

• Pepper