Cappellini Diavolo with Portabellos, Peas and Mint
Posted by Olivia on Monday, August 23rd, 2010
This light and refreshing (yet spicy!) pasta is perfect for summertime alfresco dining (or just feeling like you’re doing such a thing). Though this dish is wonderful served hot, I also love to save the leftovers and have them cold for lunch the next day.
- 1 lb cappellini (angel hair) pasta
- 2 large portabello mushrooms, cleaned and diced
- 4 cloves garlic, minced
- 1 cup fresh or frozen (thawed) green peas
- 1 handful mint leaves, chopped
- 3 tbsp Olio Diavolo
- salt and pepper to taste
- 1/4 cup shaved Parmesan cheese
- Cook pasta according to directions in salted water.
- While pasta cooks, heat the Olio Diavolo in a medium frying pan over high heat. Add the garlic and mushrooms and cook, stirring frequently, until garlic is soft and mushrooms start to shrink slightly (about 5 minutes). Add peas and allow to cook about 1 minute. Remove from heat.
- Toss the pasta with the oil-garlic-mushroom mixture, peas, mint and Parmesan. Season well with salt and pepper.
Print This Recipe