Creamy Mushroom Pasta With Gremolata

• None None FOR THE GREMOLATA
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tbsp toasted pine nuts, chopped
• 2 tsp grated lemon peel
• None None FOR THE PASTA
• 1 lb dried fettuccine or pappardelle
• 1/2 cup frozen peas
• 1 tbsp olive oil
• 3 tbsp butter
• 1 2/3 lbs mixed mushrooms, thinly sliced
• 2 cloves garlic, crushed
• 1 large fresh red chili pepper, seeded and chopped, optional
• 1/2 cup chicken stock
• 1 1/4 cups heavy cream
• 1/2 cup finely grated Parmesan cheese, plus additional, to serve

1. For the gremolata, mix all ingredients in a small bowl. Set aside.
2. Cook the pasta in a large saucepan of boiling salted water according to the package directions. Add the peas during the last 2 mins of cooking time. Drain the pasta and peas. Return to the pan.
3. Heat the oil and butter in a large skillet on medium heat. Add the mushrooms and cook, stirring, until soft. Add the garlic and chili pepper and cook, stirring, until fragrant. Add the stock, cream, salt and pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 2 mins.
4. Add the mushroom mixture and Parmesan cheese to the pasta mixture; toss gently.
5. Serve the pasta topped with the gremolata and additional Parmesan cheese

gremolata, parsley, nuts, lemon peel, pasta, frozen peas, olive oil, butter, mixed mushrooms, garlic, red chili pepper, chicken stock, heavy cream, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/24187 (may not work)