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Fettuccini With Mushrooms, Peas and Lemon Recipe

September 8th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsolive oil
  2. 2clovesgarlic, chopped finely
  3. 2smallred chilies, sliced
  4. 500g flatmushrooms, sliced thinly
  5. 1/2lemon, juice of
  6. 1/2lemon, zest of
  7. 1cup fresh orfrozen baby peas, cooked
  8. salt & freshly ground black pepper
  9. 500gfettuccine pasta
  10. 55gunsalted butter
  11. 50gfresh parmesan cheese, grated,plus
  12. extra gratedfresh parmesan cheese, for serving
  13. 2tablespoons choppedparsley

DIRECTIONS

  1. Heat the oil in a pan, add the garlic and chillies and cook for 2 minutes.
  2. Add the mushrooms and cook for a further 5 minutes until the mushrooms are soft.
  3. Add the lemon juice, zest and peas and turn off the heat.
  4. Season with salt and pepper to taste.
  5. Meanwhile, cook the pasta in boiling, salted water until’al dente’, drain, then add the butter and the parmesan.
  6. Toss the mushroom mixture through the pasta, then add the parsley.
  7. Serve hot with extra cheese.

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