Pasta With Wild Mushrooms, Peas And Bacon

• 10 ounces whole wheat fettuccine
• 1 cup wild mushrooms mixed, your choice, cleaned, with stems trimmed to your liking
• English peas cup of fresh, shelled
• 2 inches bacon slices of good quality, cut up into 1 cubes
• 3 tablespoons olive oil
• salt
• pepper
• 1 shallot large, chopped finely
• 2 tablespoons fresh parsley chopped finely
• 2 cloves garlic minced

1. Heat 2 tablespoons of olive oil in a non-stick saute pan over medium heat. Add in the chopped shallot, garlic and bacon, cooking until the shallot softens and then bacon begins to crisp up nicely.
2. Toss in the mushrooms (make sure you've sliced any large ones), sauteing everything together for another 5-6 minutes, or until the mushrooms reach your desired consistency (tender, but not falling apart).
3. Meanwhile, cook the pasta until it is al dente. I prefer to use a nice whole wheat fettuccine for this recipe as it pairs well with the nuttiness of the mushrooms. Once the pasta is cooked, drain it and set aside.
4. Add the peas and parsley to the skillet, season with salt and pepper and cook for just a minute or two before tossing in the pasta and mixing well, coating the pasta with the oils and fat.
5. Remove the skillet from the heat and put the pasta into a large serving bowl. Shave a generous amount of Parmeggiano Reggiano over the dish, tossing to combine.
6. Serve with additional cheese and salt and fresh pepper, to your liking.

whole wheat fettuccine, wild mushrooms, bacon, olive oil, salt, pepper, shallot, parsley, garlic

Taken from www.yummly.com/recipe/Pasta-With-Wild-Mushrooms_-Peas-and-Bacon-1668116 (may not work)