Prep Time:
10 minutes |
Cook Time:
30 minutes |
Serves:
3-4 |
About the recipe
There is a famous dish in Italy called Risi e Bisi which is such a great name, but translated is just rice and peas. This is a pasta version swapping the pancetta of that dish for Mighty Cap mushrooms since that's what I had on hand. I know, I should always have pancetta in the house. My pantry matter of fact is like a mini Etto.
Ingredients
|
Conchigliette bag
Preparation
- In a heavy bottom pot cook the onions until they are translucent med- high heat.
- Boil pasta water with salt and cook following instructions on the bag.
- Add mighty cap or cooked pancetta and cook for a couple minutes.
- Add the peas. and then the broth and mix well.
- Add al dente pasta and mix well.
