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Pasta Primavera
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1 lb | fettuccine, cooked al dente (reserving 3/4 cup cooking liquid) |
2 tbsp | olive oil |
1/2 lb | button mushrooms, sliced |
3 cloves | garlic, roughly chopped |
2 large | spring onions, thinky sliced |
1 1/2 cup | fresh green peas |
Salt | |
pepper | |
3/4 cup | grated parm |
2 tbsp | lemon juice |
1 pint | cherry tomatoes, halved |
1/2 cup | roughly chopped basil, (optional) |
Heat oil in large, deep skillet over medium-high heat. Add mushrooms and cook until just golden brown, 3-4 mins. Stir in peas, salt and pepper. Immediately cover and cook until just tender, 2-3 mins. Transfer to a large bowl and set aside.
In the same skillet over medium heat, toss the hot drained pasta with served pasta water, cheese and lemon juice.
Gently toss mushroom mixture and tomatoes into pasta. Season to taste, transfer to serving bowl, top with basil and serve.
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