Recipes

SPAGHETTI WITH MUSHROOMS AND PEAS
  • Ingredients
  • 1 full load of pasta dough made into spaghetti
  • 1/2 cup olive oil
  • 1 large clove garlic, finely sliced
  • 6 fresh mushrooms, peeled and thinly sliced
  • salt
  • 2 green onions (including green stems), sliced
  • 2 thin slices prosciutto, diced
  • 1 (8 ounce) can petite peas
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons salt
  • coarsely ground black pepper to taste
  • 5 to 6 tablespoons freshly grated parmesan cheese
  • 1 to 2 tablespoons butter (optional)
Directions
  1. Make spaghetti and set aside
  2. Place half the oil and all the garlic in a small skillet and heat over a medium flame
  3. As soon as the oil is hot, add the mushrooms and a pinch of salt
  4. Saute
  5. Place the rest of the oil in another small skillet
  6. Heat over a medium flame and add the green onions, prosciutto and salt
  7. Saute until the green onions are lightly browned, then add the peas
  8. Saute together for 5 minutes
  9. At this point, pour the contents of both skillets into a large 10-inch skillet; mix the ingredients together well and add the wine
  10. Let simmer for 5 minutes or until it almost comes to a boil
  11. Sprinkle the parsley over the ingredients; turn off the flame
  12. Cover and let stand
  13. Cook spaghetti until al dente and drain very well
  14. Add the pasta to the large skillet
  15. Toss well adding black pepper and cheese
  16. When thoroughly mixed, turn on a medium flame for 2 minutes
  17. If it seems dry, you may add some butter while mixing
  18. Serve hot, right from the skillet, into warmed bowls or soup platters.


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