I’m exhausted after the sneezing and eye scratching from the hay-fever and after the day I’ve had I can’t think, let alone cook, so this is a quick an easy one inspired by the Viking’s love of tagliatelle and anything creamy… plus there were some fresh shelled peas at the supermarket today and I love me some peas and I needed the carbs… and who can be bothered to stand in front of the stove on such a glorious day as this?
1 x bag of spinach
1 x bag of fresh shelled peas (frozen will work perfectly well)
6 chestnut mushrooms
4 shallots – finely chopped
2 cloves garlic
a small pot of cream
a glass of white wine
in a deep frying pan saute the onions and garlic in some butter and olive oil, then add the sliced mushrooms and saute some more… add the white wine and let it reduce by half then season and add the sage and thyme.
put the pasta water on to boil and steam the spinach over the water.
add the cream to the onion and mushroom pan, then throw in the peas and let them heat through… when they’re this fresh I like them slightly crunchy. then add the spinach.
drain the pasta and add it to the sauce, stirring well… and serve.
eat and of course, enjoy!