Tagliatelle with Mushrooms, Peas, and Truffle Oil               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Pasta Main Dish  

 

Just because I'm a vegetarian doesn't mean I don't like to splurge when I go out to eat. Take the tagliatelle with mushrooms and peas at NORTH, a trattoria here in Scottsdale Arizona. It has an amazing richness which I suspect might have something to do with truffle oil.

Ingredients

1/4 cup Butter (1/2 stick)
1 tablespoon Extra virgin olive oil
3 each Garlic cloves chopped
1 pound Wild mushroom assortment oyster, crimini, stemmed shiitake, sliced
3/4 cup Dry white wine
9 ounces Fresh tagliatelle or fettuccine
1 3/4 cups Frozen peas thawed
1/4 cup Fresh basil thinly sliced
2 tablespoons Fresh parsley chopped
1 teaspoon White or Black Truffle Oil
1/2 cup Vegetable broth (approximately)
2 cups Parmesan cheese shaved
 

Instructions
 Melt the butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add mushrooms and sautee until brown and juices evaporate, about 8 minutes. Add wine and boil 1 minute. (Sauce can be prepared 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Add peas to sauce and stir over medium-high heat to warm through. Stir in basil, parsley, and truffle oil. Add pasta to sauce; toss to coat. Add enough vegetable broth to pasta to moisten. Season to taste with salt and pepper. Transfer to bowls. Top with Parmesean and serve.

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Yields: 4 Servings
     Bon Appetit magazine, January 2006, page 29

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