Maccheroni with mushrooms and peas (Maccheroni con funghi e piselli)
ingredients (4 people)
maccheroni: 400 grams
pore mushrooms: 400 grams
peas: 100 grams
dry white wine: 1 glass
broth: 1 cup
olive oil: 1 deciliter
garlic: 2 slices
onion: 1/2
minced parsley: 1 spoon
grated pecorino: 40 grams
salt
pepper
preparing
Fry slightly garlic, onion and mushrooms cut into pieces with oil.
Add some minced parsley.
Before mushrooms will get dry add broth, witne, peas, salt, pepper and finish cooking.
Drain saw-toothed maccheroni, dress them and serve them with grated pecorino.
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