By Jeremy Round
Easy, creamy sauce which adds just enough interest to show off fresh pasta at its best. I prefer the subtler dolcelatte torta version. This is one of the pasta dishes that does not benefit from the addition of Parmesan at the table.
Fry mushrooms in butter until they have given off all their liquid and this has reduced away to nothing again. Splash in the wine and reduce again, leaving just a syrupy film.
Take off the heat and stir in the cheese and peas so that the cheese melts but doesn’t cook and the peas just heat through. Slip in your freshly cooked, drained noodles with lots of black pepper. Toss thoroughly.<