Linguini with champignon mushrooms, fresh peas and mint
11.5 oz Barilla Linguini
7 oz Champinion mushrooms
3.5 oz fresh peas
1.75 oz fresh spring onion
1/2 cup Parmigiano Reggiano cheese
2 tbsp extra virgin olive oil
3 tsp fresh mint
Salt and pepper, to taste
Sauté in olive oil the chopped spring onion with the mushrooms Julienne cut, the peas and the mint. Cook for some minutes, add salt and pepper.
Boil the Linguini in abundant salted water, drain when al dente, and dress with the mushrooms and peas sauce.
If needed, add some of the cooking water, extra virgin olive oil and blend with the grated Parmigiano Reggiano cheese.