Tagliatelle with Mushrooms & Peas

• 1/2 lb dried tagliatelle or pappardelle pasta
• 1 tbsp olive oil
• 1 tbsp butter
• 1 clove garlic, sliced
• 6 oz/170 g shiitake, cremini or button mushrooms, sliced
• 3 tbsp white wine or chicken stock
• 1/2 cup baby peas, thawed if frozen
• 1/4 cup marscapone cheese
• 1/4 cup flat leaf parsley
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper

1. In a large pot of boiling, salted water, cook pasta according to package directions until al dente, about 9 to 11 minutes
2. In a large non-stick pan, heat butter and oil over medium heat until butter  is melted. Add garlic and saute for 1 minute, then add the mushrooms. Cook until the mushrooms are golden and fragrant, about 5 to 7 minutes.
3. Season lightly with salt and pepper and add the white wine or stock, cook for 2 minutes. Add the peas and cook about 1 minute.
4. When the pasta is ready, use a slotted spoon to pull it out of the water. Transfer it directly to the mushroom and pea mixture. Add a little pasta water, as necessary, to allow the pasta to move freely and easily around the pan.
5. Cook together for 1- 2 minutes. Remove from heat. Stir in the mascarpone, parsley and Parmesan cheese.

Makes 2 to 4 servings

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