Wednesday, January 28, 2009
Chef Chuck's Farfalle with Mushroom Gravy
Farfalle means butterfly, in Italian, due to this pasta shape. Some people refer to this pasta as bow ties. Tonight I just wanted a quick pasta dish that was easy to prepare. I had these lovely baby bella mushrooms waiting to be sauted. So I combined vegetable broth a small amount of heavy cream and parmigiano cheese to make a creamy light gravy. To add color and texture I added sweet green peas and fresh picked parsley. The combination of all these flavors had a mellow fresh taste yet quite satisfying.
Chef Chucks Farfalle with Mushroom Gravy
1/2 pound farfalle pasta
1/2 pound bella mushrooms sliced
3 tablespoons parmigiano cheese grated
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/3 cup heavy cream
2 cups vegetable broth
1/2 cup peas
2 garlic cloves minced
1 tablespoon parsley chopped
salt and pepper
In a large fry pan on medium high, heat butter and olive oil add mushrooms cook for 3 minutes each side. Remove mushrooms and set aside de glaze pan with vegetable broth then add heavy cream and garlic reduce to a 1/3. Add 2 tablespoons parmigiano, peas, salt and pepper. In a separate pot cook pasta till al dente and add to sauce mix all ingredients and top with parsley and 1 tablespoon parmigiano cheese.