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1 1/2 cups Grated Parmesan Cheese
1 lb Penne Pasta
1/2 cup Chopped Fresh Parsley (optional)
10 oz English Peas, shelled
2 Fresh Candy Onions, finely chopped
2 Tbsp Lemon Juice
2 cups Heavy Cream
2-3 Garlic Cloves, crushed
8 oz White Button Mushrooms, sliced
Freshly Cracked Black Pepper
Large Pinch Dried Chili Flakes
Olive Oil
Sea Salt
Bring large pot of salted water to boil, and cook penne according to package directions until al dente. Drain and set aside.
Meanwhile, in large, heavy skillet, heat a drizzle of oil over medium heat. Add onions and cook 3 minutes, stirring until tender and fragrant. Add garlic and chili flakes and cook 30 seconds, stirring until fragrant. Add mushrooms and cook another 3 minutes until water is released from mushrooms. Increase heat to high and cook 5 minutes longer, stirring until mushrooms lightly brown.
Pour in cream and simmer, stirring often (don’t boil). Stir in peas, reduce heat and simmer 2 to 3 minutes or until slightly reduced.
Add drained pasta and cheese to pan and mix well. Stir in parsley, if using, and lemon juice. Taste and season with sea salt and pepper. Sprinkle with more cheese, if desired, and serve immediately.
