Title: Warm Pasta Salad with Mushrooms And Radicchio
Categories: February 19
Yield: 1 servings

1/3 lb Orecchiette; (ear-shaped
-pasta)
; or farfalle
; (bow-tie pasta)
2 tb Olive oil
1/2 lb Fresh white mushrooms;
-sliced
1/2 lb Fresh shiitake mushrooms;
-stems discarded and
; caps sliced
1 lg Garlic clove; minced
3 tb Red-wine vinegar
1/2 c Low-salt chicken broth
3/4 c Frozen baby peas; thawed
1/2 ts Dijon mustard
1/4 lb Radicchio; shredded (about 2
; cups)
1/3 c Freshly grated Parmesan
-cheese

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 saute 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.

Serves 2.

Gourmet February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.