Shells with Peas and Mushrooms

11 Ratings
  • 5 3
  • 4 1
  • 3 3
  • 2 3
  • 1 1

This simple-but-satisfying pasta recipe is adapted from Lidia's Favorite Recipes, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, published by Alfred A. Knopf. Copyright 2012.

Everyday Food, November 2012

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Credit: Marcus Nilsson

Recipe Summary test

prep:
20 mins
total:
30 mins
Servings:
6
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Ingredients

Directions

  • Bring a large pot of salted water to a boil for pasta. In a large skillet, heat oil over medium. Add bacon and scallions and saute until scallions are wilted, about 4 minutes. Add mushrooms and sprinkle with salt. Continue to cook, stirring occasionally, until mushrooms have released their moisture, about 5 minutes.

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  • Add stock, peas, and butter and season lightly with salt and pepper. Simmer until liquid is reduced by half, about 10 minutes. Check seasoning and adjust if necessary. Meanwhile, stir pasta into boiling water and cook, stirring occasionally, until al dente, about 12 minutes.

  • Drain pasta and return to pot. Add sauce and stir over low until pasta is coated. Remove from heat and add cheese. Toss well and serve.

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Reviews (2)

11 Ratings
  • 5 3
  • 4 1
  • 3 3
  • 2 3
  • 1 1
Martha Stewart Member
01/06/2013
I made this recipe and added sauteed skinless boneless chicken breast cut into bite size pieces. I also added one of those Knorr concentrated stock cubes. The combination of all the ingredients really worked; It turned out very tasty and has become one of my favorite chicken dishes.
Martha Stewart Member
01/01/2013
This recipe was delicious, but I thought there needed to be more veg for the amount of pasta. The next time I cook this for my family of four, I will only cook 1/2 pound of pasta with the same amount of the other ingredients and serve it with grilled chicken breast.
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