Simple Spring Vegetables With Pasta

• 3/4 pound green beans, tipped and tailed
• 1/2 cup olive oil
• 1 medium onion, cut into 1/4-inch dice
• 1/2 pound cremini mushrooms, trimmed and sliced across 1/4 inch thick
• 1/4 cup dried mushrooms (porcini are ideal)
• 1/2 pound sugar snap peas, trimmed and strings removed
• Kosher salt
• Freshly ground black pepper
• 1 pound gluten-free spaghettini, capellini, or other thin pasta, cooked

1. Bring 3 quarts water to a boil in a large saucepan.
2. Add the beans.
3. Cook until tender enough to be split with a fork, 8 to 10 minutes (cooking time will vary depending on the age of the beans).
4. Drain.
5. Set aside.
6. Pour the oil into a 10- to 12-inch skillet over medium heat.
7. Add the onion.
8. Cook until translucent, about 5 minutes.
9. Stir in the fresh mushrooms and cook for 2 to 3 more minutes.
10. Set aside.
11. Place the dried mushrooms in a 2-cup glass measure with 1/2 cup water.
12. Cover tightly with plastic wrap and microwave on high for 3 minutes.
13. Drain.
14. With scissors, cut the dried mushrooms into 1/4-inch pieces.
15. Add with the snap peas to the onion-mushroom mixture and cook over medium heat for 3 to 4 minutes, stirring occasionally.
16. When the snap peas are almost cooked through, add the cooked string beans.
17. Season to taste with salt and pepper.
18. Toss with the pasta.

green beans, olive oil, onion, mushrooms, mushrooms, sugar, kosher salt, freshly ground black pepper, spaghettini

Taken from www.cookstr.com/recipes/simple-spring-vegetables-with-pasta (may not work)