Orecchiette with Mushrooms, Ham, and Peas

Name: Orecchiette with Mushrooms, Ham, and Peas
Yield: Makes 2 Main-Course Servings
Ingredients: ½ pound dried orecchiette, fusilli, or cavatelli (or other short pasta); ⅓ cup freshly grated Parmesan cheese, plus more for serving; freshly ground black pepper, to taste; ½ cup slivered good-quality country ham (or use prosciutto); Salt, to taste; 2½ tablespoons olive oil; 2½ to 3 cups (6 to 8 ounces) white mushrooms (Mushroom Basics), halved and thickly sliced; 1 garlic clove, smashed and peeled but left whole; ¾ cup frozen peas (right from the freezer)

Preparation info

Makes
2
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is a comforting dish, put together in minutes. It is also good made with fusilli.

Ingredients

Salt, to taste
2½ tablespoons olive oil
1 garlic clove, smashed and peeled but left whole

Dinner
Supper
Main course

Method

Bring a large pot of water to a boil for the pasta. Add a little salt.
Meanwhile, heat 2 tablespoons of the olive oil with the garlic in a large skillet over medium heat. Let the garlic sizzle until golden, 1 to 2 minutes. Then, discard it. Raise the heat to medium-high.
Add the mushrooms to the skillet; sprinkle with salt and pepper to taste. Let the