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Mushroom primavera

Mushroom Primavera, Italy


For 4

You will need...

  • 75 ml Olive oil
  • 75 ml White vinegar
  • 10 ml Garlic, crushed
  • 400 g Bowtie pasta (farfalle)
  • 250 ml Sugar snap peas
  • 250 ml Green asparagus, cut into thirds
  • 250 ml Frozen peas
  • 4 Spring onions, sliced
  • 1 Red pepper, diced
  • 400 g Sliced brown mushrooms
  • 200 g Baby button mushrooms, whole
  • 250 ml Rosa tomatoes
  • 10 g Fresh basil
  • 10 g Fresh mint
  • 80 ml Parmesan, grated (optional)

Mushroom primavera Method

  1. In small bowl or measuring cup whisk oil with vinegar then add the garlic and set a side to use as for dressing.
  2. Cook pasta according to package directions or just until almost tender, about 10 minutes; add snow peas and asparagus and continue to cook another 2-3 minutes or until tender crisp; drain all in a colander and rinse quickly with cold water to cool slightly.
  3. Transfer the pasta and cooked vegetables to large serving bowl, and pour dressing over all. Add peas, spring onions, red pepper, mushrooms, tomatoes and herbs, tossing to mix well.
  4. Serve at room temperature, passing cheese to sprinkle on top if desired.
  5. Garnish with fresh basil and mint.
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