Food & Wine: Veggie Angel Hair Pasta with Maitake Mushrooms and Parmesan
Serving Size: 4
What better way to celebrate spring then with a fresh veggie pasta paired with Gary Farrell Chardonnay and Pinot Noir. This dish created by Gary Farrell Estate Ambassador Laura O’Hanesian is sure to enhance your table.
- 1/2 pound fresh sugar snap peas (about 2.5 cups), trimmed
- 1/2 pound chopped Maitake mushrooms
- 1 – 28 oz can chopped San Marzano tomatoes
- 1/4 cup good-quality olives (such as Taggiasche olives)
- 1 cup heavy cream
- 1/2 package (8 ounces) angel hair pasta
- 5 tablespoons olive oil, divided
- 1 medium bulb fennel
- 1 – 3 garlic cloves to taste, minced
- 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- Grated Parmesan cheese
- In a large skillet, heat 2 tablespoons oil over medium heat; Add the mushrooms and sauté until golden brown, about 3 minutes (working in batches if you have to so you don’t overcrowd the pan). Remove to a bowl and set aside.
- In a large skillet, heat 2 tablespoons oil over medium heat; sauté fennel until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in San Marzano tomatoes. Simmer gently for 10 to 15 minutes.
- Add mushrooms and olives and cream to tomato sauce and reduce to low. (keep warm)
- In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot.
- In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water.
- Add pasta to the tomato sauce. Toss to combine. Add reserved cooking water as desired.
- Serve topped with Parmesan cheese.
Credit: Laura O’Hanesian, Gary Farrell Winery Estate Ambassador