Creamy Mushroom and Pea Ditilini

This creamy mushroom and pea ditilini is a quick weeknight pasta. The pasta cooks right in chicken stock, so it soaks up all the flavor, then everything comes together with cream and pecorino.

Creamy Mushroom and Pea Ditilini

Creamy mushroom and pea ditilini cooked in chicken stock with cream and pecorino, ready in 25 minutes.

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Total Time 25 minutes mins

Servings: 4 to 6 servings

Ingredients Method

Ingredients

  

• 1 lb ditilini
• 4 to 6 cups chicken stock
• 4 cups chopped mushrooms
• 2 cups frozen peas
• 2 shallots
• 2 tablespoons garlic chopped
• 1 cup heavy cream
• 1/2 cup pecorino romano plus more for serving
• 1/2 cup sun-dried tomatoes
• olive oil for sauteing
• salt and pepper to taste

Method

 

1. Heat olive oil in a large pot over medium heat. Add the shallots and cook until softened.
2. Add the chopped mushrooms and cook until their liquid is gone.
3. Add the peas and garlic, cook briefly, then remove the mixture from the pot and set aside.
4. Pour in the chicken stock, just enough to cover the pasta, and bring to a simmer. Add the ditilini and cook, stirring often, until the liquid is almost gone and the pasta is al dente.
5. Return the mushroom mixture to the pot with the sun-dried tomatoes. Stir in the cream and pecorino until creamy. Season with salt and pepper to taste and serve with more pecorino on top.

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