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Warm Pasta Salad With Mushrooms And Radicchio
Yields: 2 serving(s) - Preparation Time: 10 minutes
Ingredients
- 1/3 pound(s) orecchiette; (ear-shaped pasta) or farfalle (bow-tie pasta)
- 2 tablespoon(s) olive oil
- 1/2 pound(s) fresh white mushrooms; sliced
- 1/2 pound(s) fresh shiitake mushrooms; stems discarded and caps sliced
- 1 large garlic clove; minced
- 3 tablespoon(s) red-wine vinegar
- 1/2 cup(s) low-salt chicken broth
- 3/4 cup(s) frozen baby peas; thawed
- 1/2 teaspoon(s) dijon mustard
- 1/4 pound(s) radicchio; shredded (about 2 cups)
- 1/3 cup(s) freshly grated parmesan cheese
Directions
- In a kettle of boiling salted water cook pasta until al dente.
- While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown.
- Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute.
- Add broth and peas and simmer 3 minutes.
- Drain pasta in a colander and stir into mushroom mixture.
- Toss mixture and remove skillet from heat.
- In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended.
- Add radicchio and toss to coat with dressing.
- Add pasta mixture and parmesan and toss well.
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