52 weeks project: 44/52 weeks
ingredients for 3 people
200g baby chestnut mushrooms
150g petit pois
70g diced pancetta
1/2 glass pinot noir
270g fusilli
good amount of grated parmesan
EVO oil
salt&pepper to taste
Preparation
Roughly chop the mushrooms and pre-heat a frying pan with some EVO oil. Toss in the mushrooms then add a sprinkle of Maldon salt flakes and a good pinch of black pepper and pour over the half glass of wine. Cover with a lid for 10-15min at low heat, stirring occasionally. Once the mushrooms are softer, remove the lid to make the excess liquid to evaporate, stir occasionally for another 5 min.
In a separate and smaller frying pan, cook the petit pois and the pancetta together. No need to season, just leave on a low heat with lid on for 10-15 min, stirring from time to time.
Boil 1.5L water and prepare a deep pan. Salt the boiling water and add in the fusilli. Stir occasionally and once ready drain the pasta but keep a cup of cooking water.
Toss the pasta into the mushroom pan, add in the petit pois, pancetta and half cup of cooking water. Turn up the heat to medium-high for 2-3 min and constantly stir to avoid any sticking.
Serve immediately with a generous handful of grated parmesan.
Paired with a good easy drinking bottle of bourgogne cotes d'Auxerre pinot noir 2014 from Domaine Bersan
