Warm Pasta Salad with Mushrooms, Peas and Radicchio

Ingredients:
1/3 pound orecchiette (ear-shaped pasta) or
farfalle (bow-tie pasta)
2 tablespoons olive oil
1/2 pound fresh white mushrooms, sliced
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1 large garlic clove, minced
3 tablespoons red-wine vinegar
1/2 cup low-salt chicken broth
3/4 cup frozen baby peas, thawed
1/2 teaspoon Dijon mustard
1/4 pound radicchio, shredded (about 2 cups)
1/3 cup freshly grated Parmesan cheese

Directions:
In a kettle of boiling salted water cook pasta until al dente.

While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.

Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

Serves 2



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CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.