Sugar Snap Peas with Shiitakes and Pasta

  • Yield 4 servings

With lots of tastes and textures, this dish combines fresh sugar snap peas with meaty shiitakes.


2 teaspoons olive oil
1 cup chopped onions
1 pound sugar snap peas, stems removed with string attached
4 ounces shiitake mushrooms, sliced
8 ounces button mushrooms, sliced
12 ounces dried orzo or acini de pepe pasta, cooked according to package directions until al dente
1/4 cup water or vegetable broth
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup grated Parmesan cheese


  1. Heat oil in a large nonstick skillet over medium heat. Add onions and saute 3 minutes or until softened. Add peas and continue cooking 2 minutes. Add mushrooms, cooked pasta and the water or broth. Saute 2 minutes longer or until the pasta is heated through. Season with salt, pepper and Parmesan.



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