Cappellini with Chili Oil, Portabellos, Peas and Mint
- Prep Time 0:10
- Cook Time 0:10
- Estimated Cost $12.50
- 11 Comments
This light and refreshing pasta is perfect for summertime alfresco dining (or just feeling like you’re doing such a thing). Though this dish is wonderful served hot, I also love to save the leftovers and have them cold for lunch the next day. You can find chili oil in Asian specialty markets or in the Asian foods section of a well-stocked grocery store.
- 1 lb cappellini (angel hair) pasta $2
- 1 large portabello mushroom cap, cleaned and diced $1
- 4 cloves garlic, smashed and chopped Pantry
- 1 cup frozen green peas $1.50
- 1 small bunch fresh mint, chopped $1
- 1 tbsp olive oil Pantry
- 2 tbsp chili oil $4 for 10 oz.
- salt and pepper to taste Pantry
- 1/4 cup shaved Parmesan $3
Recipe Serves 2-4
- Cook pasta according to directions in salted water.
- While pasta cooks, heat the olive oil in a medium frying pan over high heat. Add the garlic and mushrooms and cook, stirring frequently, until garlic is soft and mushrooms start to shrink slightly (about 5 minutes). Add frozen peas and allow to cook just until they thaw (about a minute). Remove from heat.
- Toss the pasta with the chili oil, garlic-mushroom mixture, peas, mint and Parmesan. Season well with salt and pepper.