Creamy Pasta & Mushroom Fagioli

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 -2 cup chicken broth
• 1 sliced garlic clove
• 8 ounces fresh sliced mushrooms
• 2 -3 tablespoons butter
• 2 tablespoons olive oil
• rough chopped fresh parsley (no stems)
• 1/4 cup grated pecorino romano cheese (or more)
• 15 1/2 ounces cannellini or 15 1/2 ounces any small beans
• water, as needed
• salt, to taste
• pepper, to taste
• 1/3 lb quality linguine or 1/3 lb spaghetti
• 1 cup frozen peas

Recipe

• 1 in large, heavy skillet or deep heavy soup pot, add olive oil, heat and add 1 sliced garlic clove garlic (or more, to taste). sauté on low to infuse oil with garlic flavor, do not burn or brown garlic, about 5 minutes.
• 2 add butter and continue to sauté garlic. when garlic is tender and translucent, remove and toss in the raw mushrooms. brown and caramelize the mushrooms, without burning. salt & pepper to taste.
• 3 when mushrooms are done, add the raw pasta! toast pasta, stirring continually, til slightly browned and beginning to soften.
• 4 add the broth, a bit at a time, stirring, as the liquid is absorbed.
• 5 add beans and a little more broth, or water, as if it were risotto. continue adding stock til pasta is "al dente" and liquid absorbed, about 12-15 minutes.
• 6 at this point add the cheese and continue to stir, adjusting salt & pepper.
• 7 turn off heat and toss in frozen peas, stir and allow to sit a few minutes.
• 8 add parsley and stir again.
• 9 serve with big salad and crusty bread.