Mushroom cavatappi

By exdircomp

Ingredients

• 12 ounces dry Cavatappi noodles
• 4 litres salted water for boiling noodles
• 1 clove garlic, minced
• 2 shallot, minced
• 6 thick slices double smoked bacon (from a deli dept), diced
• 1 leek washed and sliced, (white and light green parts only)
• 1 cup roast mushrooms
• 2 cups chicken stock
• 1/3 cup heavy cream
• 1 bag frozen peas
• 1 tbl butter
• 1/2 cup parmesan
• fresh chopped herbs
• salt and pepper

Preparation

Step 1

Boil noodles until al dente, approx 8 minutes, Add frozen peas the last two minutes. strain completely and toss lightly with olive oil. Do not rinse noodles! Reserve.

Sautee bacon until most fat is rendered. Drain fat and add garlic, shallots, leeks, and mushrooms. Briefly sauté but do not brown garlic.

Add stock and reduce by half Add heavy cream. Finish with herbs, butter, and half the parmesan. Adjust seasoning to taste. Toss cooked noodles in sauce and plate. Finish with remaining parmesan.