Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the season. You can still get the depth of flavor from more available creminis.
- 8 ounces whole-wheat pasta, such as fusilli or rotini
- 3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas
- 1 teaspoon extra-virgin olive oil
- 2 ounces sliced prosciutto, diced
- 2 cloves garlic, minced
- 2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces)
- 1 tablespoon all-purpose flour
- 1/4 cup white wine
- 1 cup reduced-sodium chicken broth
- 1/4 cup whipping cream
- Lots of freshly ground pepper, to taste
- 1. Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
- 2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
- 3. Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.