Wild Mushroom Fusilli With Peas and Toasted Pine Nuts

5.0 (1 reviews)

4 cups dried fusilli
5 Tbsp. olive oil
2 garlic cloves, slivered
2 Tbsp. chopped fresh thyme
2 cups sliced shiitake mushrooms
2 cups fresh cremini mushrooms
Salt and freshly ground pepper, to taste
1/2 cup toasted pine nuts
1 cup frozen peas
1/2 cup vegetable stock

• Cook the fusilli and set aside.
• In a large sauté pan, heat 4 Tbsp. of the olive oil over high heat. Add the garlic and thyme and cook for 2 minutes, stirring constantly to avoid burning the garlic.
• Add the mushrooms and season with the salt and pepper. Continue to cook over high heat for 3 minutes.
• Add the pine nuts and peas and cook for 2 to 3 minutes.
• Add the stock and cook for an additional minute or 2.
• Stir in the pasta and the remaining 1 Tbsp. of oil and mix until coated and heated through.
• Taste and adjust the seasonings as needed.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind