Ingredients for 2 persons:

  • 125 gr of Fettuccine Filotea
  • 100 gr of peas
  • 100 gr of porcini mushrooms
  • 1  clove of garlic
  • chilli
  • 2 tbsp chopped parsley
  • extra virgin olive oil
  • parmesan
Taste egg fettuccine


Slowly heat the olive oil with the clove of garlic and the chilli to taste, in a pan over low heat.  Add the peas, salt and cook for ten minutes with the lid on. Add a little hot water if it is necessary. When the peas are almost cooked, add the mushrooms and cook for 6/7 minutes. Add salt to taste. At the end add some chopped parsley.

Cook the Fettuccine Filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with the peas and the mushrooms.

Serve adding a sprinkle of parsley and parmesan and enjoy!

Buon appetito!

Ringraziamo Dany, Foodblogger toscana di ideericette, autrice della ricetta e della foto realizzata con la nostra pasta all’uovo.