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Pasta with Mushrooms, Peas and Camembert

Source of Recipe


America's Test Kitchen






List of Ingredients



• Salt
  
• 1 pound farfalle pasta (or campanelle)
  
• 2 Tbsp unsalted butter
  
• 2 Tbsp extra-virgin olive oil
  
• 3 to 4 large shallots, chopped fine (about 1 cup)
  
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 Tbsp)
  
• 10 ounces shiitake mushrooms, stems discarded, caps wiped clean, and sliced 1/4-inch thick
  
• 10 ounces cremini mushrooms, wiped clean, sliced 1/4-inch thick
  
• 1 cup frozen peas
  
• 1-1/4 cups low-sodium chicken broth
  
• 1/2 cup heavy cream
  
• 1 Tbsp lemon juice, from 1 lemon
  
• Ground black pepper
  
• 6 ounces Camembert, cut into 1/2-inch cubes (do not remove rind)
  
• 2 Tbsp chopped fresh chives
  






Instructions



1. Bring 4 quarts water to a rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
   
   
2. Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened -- about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl. Add frozen peas and broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
   
   
3. Add mushrooms, broth mixture, cheese and chives to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of the liquid, about 2 minutes; serve immediately.
   
   Serves 4 as a main course,
   6 to 8 as a side dish.