Fettuccine with boscaiola sauce
Preparation
30 min
Difficulty
Easy
Servings
4
Preparation
1. Bring to a boil a pot of salted water.
2. Sauté the shallots in extra virgin olive oil.
3. Add the sliced mushrooms and sauté for a few minutes. Add water if necessary.
4. When the water is absorbed and the mushrooms cooked, add the boiled fresh peas as well. Mix and turn off.
5. Cook the fettuccine in the boiling pot of water and set aside half a glass of cooking water.
6. Drain al dente and mix in the mushroom and peas sauce.
7. Add the cooking water set aside, stirring constantly. Season with salt.
Ingredients
- Mixed mushrooms 300 gr (1.27 cups)
- Boiled fresh peas 240 gr
- Half a chopped shallot
- Extra virgin olive oil 20 ml (4 teaspoons)
- Fettuccine 400 gr (2.11 cups)
