Warm Pasta Salad with Mushrooms and Radicchio Recipe

Can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

1/3 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)

2 tablespoons olive oil

1/2 pound fresh white mushrooms, sliced

1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced

1 large garlic clove, minced

3 tablespoons red-winevinegar

1/2 cup low-salt chicken broth

3/4 cup frozen baby peas, thawed

1/2 teaspoon dijon mustard

1/4 pound radicchio, shredded (about 2 cups)

1/3 cup freshly grated parmesan cheese

DIRECTIONS

In a kettle of boiling salted water cook pasta until al dente.

While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown.Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.

Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

Tags: Mushrooms, Pasta, Radicchio, Salad, Warm