Pasta With Spring Peas, Mushrooms & Greens

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/2 white onion quartered & sliced
• 8 ounces baby bella mushrooms cleaned and sliced
• 1 clove garlic minced
• 8 ounces mixed greens chopped, kale, bok choy, spinach, chard, mizuna, tat soi...whatever you like
• 1 cup white wine
• sea salt
• cracked black pepper freshly
• 1 pinch red pepper flakes
• 1/2 pound whole wheat pasta
• 1 pound peas spring, in pod, shelled
• extra-virgin olive oil for drizzling
• parmigiano reggiano cheese shaved, i use a vegetable peeler

1. bring a large pot of water to a boil. cook the pasta according to package directions. remove pasta from water 1 minute before directed.
2. in a large skillet, warm the butter and olive oil over medium-high heat.
3. add the onion and mushrooms and saute for 4 minutes or until soft and mushrooms release their juices.
4. add garlic and saute for 1 minute.
5. add wine, raise heat to high and bring to a boil for 2 minutes.
6. reduce heat to medium and add greens. cook for 3-5 minutes or until greens are wilted and wine reduced a bit.
7. season with sea salt, pepper and red pepper flakes.
8. add pasta and cook for 1 minute.
9. add peas, stir and cook for an additional minute. (do not overcook peas)
10. taste and adjust seasonings if needed. serve with a drizzle of olive oil and a sprinkling of parmigiano reggiano cheese.

unsalted butter, extravirgin olive oil, white onion, baby bella mushrooms, garlic, kale, white wine, salt, cracked black pepper, red pepper, whole wheat pasta, peas spring, extravirgin olive oil, parmigiano reggiano cheese shaved

Taken from www.yummly.com/recipe/Pasta-With-Spring-Peas_-Mushrooms-_-Greens-1667781 (may not work)