Creamy Pasta & Mushroom Fagioli

• 1 -2 cup chicken broth
• 1 sliced garlic clove
• 8 ounces fresh sliced mushrooms
• 2 -3 tablespoons butter
• 2 tablespoons olive oil
• rough chopped fresh parsley (no stems)
• 1/4 cup grated pecorino romano cheese (or more)
• 15 1/2 ounces cannellini or 15 1/2 ounces any small white beans
• water, as needed
• salt, to taste
• pepper, to taste
• 1/3 lb quality linguine or 1/3 lb spaghetti
• 1 cup frozen peas

1. In large, heavy skillet or deep heavy soup pot, add olive oil, heat and add 1 sliced garlic clove garlic (or more, to taste). Saute on low to infuse oil with garlic flavor, do not burn or brown garlic, about 5 minutes.
2. Add butter and continue to saute garlic. When garlic is tender and translucent, remove and toss in the raw mushrooms. Brown and caramelize the mushrooms, without burning. Salt & pepper to taste.
3. When mushrooms are done, add the RAW pasta! Toast pasta, stirring continually, til slightly browned and beginning to soften.
4. Add the broth, a bit at a time, stirring, as the liquid is absorbed.
5. Add beans and a little more broth, or water, as if it were risotto. Continue adding stock til pasta is "al dente" and liquid absorbed, about 12-15 minutes.
6. At this point add the cheese and continue to stir, adjusting salt & pepper.
7. Turn off heat and toss in frozen peas, stir and allow to sit a few minutes.
8. Add parsley and stir again.
9. Serve with big salad and crusty bread.

chicken broth, garlic, mushrooms, butter, olive oil, fresh parsley, romano cheese, white beans, water, salt, pepper, linguine, frozen peas

Taken from www.food.com/recipe/creamy-pasta-mushroom-fagioli-343293 (may not work)