Fettuccini With Mushrooms, Peas And Lemon

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 3 tablespoons olive oil
• 2 cloves garlic, chopped finely
• 2 small red chilies, sliced
• 500 g flat mushrooms, sliced thinly
• 1/2 lemon, juice of
• 1/2 lemon, zest of
• 1 cup fresh or frozen baby peas, cooked
• salt & freshly ground black pepper
• 500 g fettuccine pasta
• 55 g unsalted butter
• 50 g fresh parmesan cheese, grated,plus
• extra grated fresh parmesan cheese, for serving
• 2 tablespoons chopped parsley

Recipe

• 1 heat the oil in a pan, add the garlic and chillies and cook for 2 minutes.
• 2 add the mushrooms and cook for a further 5 minutes until the mushrooms are soft.
• 3 add the lemon juice, zest and peas and turn off the heat.
• 4 season with salt and pepper to taste.
• 5 meanwhile, cook the pasta in boiling, salted water until'al dente', drain, then add the butter and the parmesan.
• 6 toss the mushroom mixture through the pasta, then add the parsley.
• 7 serve hot with extra cheese.