a little olive oil
A smashed garlic clove
Freshly shucked peas
A slosh of white wine
Pasta of your choice ( I used “dischi”), cooked al dente
Parmesan, grated to garnish
Let’s get started!
Put your pasta water on to boil.
Meanwhile, dice your onions, and slice your mushrooms.
I buy my pancetta already diced, so nothing to do there.
Smash your garlic clove, remove and discard the papery skin.
Now add the diced onions and sliced mushrooms. Saute to wilt the onions and to get the mushrooms to release their liquid. Toss out the garlic clove.
Back to your skillet: As it’s about to run dry, add a nice slosh of white wine, and let the alcohol cook away.
Time to roll in your peas. Give them a good swish about in the pan to cover them with the skillet juices and wine.