RIGATONI, WILD MUSHROOMS, PEAS, PANCETTA AND MEYER LEMON

INGREDIENTS

• 2 cups Barilla Rigatoni
• 1 tbsp olive oil, pure
• 1 ½ cups wild mushrooms, roasted with thyme
• 2 tsp garlic, sliced thinly
• ¾ cup pancetta, small dice
• ½ each Meyer lemon, zest and juice
• ½ cup grana padano, grated with a microplane or grater
• ½ cup micro pea tendrils/ sprouts
• 1 cup roasted mushroom stock
• 1 cup heavy cream
• 2 tbsp shallots, sliced thinly
• ½ cup Vermouth
• ¾ cup English peas, blanched and shocked
• ½ cup grana padano, shaved with a peeler
• Kosher salt and black pepper, to taste

PREPARATION

1. 1.Reduce mushroom stock by half.
2. 2.Over medium heat, sweat the shallots and garlic in olive oil and butter until the shallots are translucent;deglaze with vermouth or wine.
3. 3.Add mushroom stock, heavy cream and grated grana padano, and let reduce slightly.
4. 4.Add half of the mushrooms and meyer lemon juice.
5. 5.Cook pasta according to instructions (1-2 minutes in rapidly boiling water), add to sauce, then add half the peas.
6. 6.To finish, place pasta, sauce on preferred dish; spoon the pancetta, remaining mushrooms, peas over the pasta.
7. 7.Garnish with lemon zest, shaved grana padano, and pea sprouts.