Fettuccini With Mushrooms, Peas And Lemon

• 3 tablespoons olive oil
• 2 cloves garlic, chopped finely
• 2 small red chilies, sliced
• 500 g flat mushrooms, sliced thinly
• 1/2 lemon, juice of
• 1/2 lemon, zest of
• 1 cup fresh or frozen baby peas, cooked
• salt & freshly ground black pepper
• 500 g fettuccine pasta
• 55 g unsalted butter
• 50 g fresh parmesan cheese, grated,plus
• extra grated fresh parmesan cheese, for serving
• 2 tablespoons chopped parsley

1. Heat the oil in a pan, add the garlic and chillies and cook for 2 minutes.
2. Add the mushrooms and cook for a further 5 minutes until the mushrooms are soft.
3. Add the lemon juice, zest and peas and turn off the heat.
4. Season with salt and pepper to taste.
5. Meanwhile, cook the pasta in boiling, salted water until'al dente', drain, then add the butter and the parmesan.
6. Toss the mushroom mixture through the pasta, then add the parsley.
7. Serve hot with extra cheese.

olive oil, garlic, red chilies, lemon, lemon, baby peas, salt, butter, parmesan cheese, parmesan cheese, parsley

Taken from www.food.com/recipe/fettuccini-with-mushrooms-peas-and-lemon-102986 (may not work)