Shells with Fresh Mushrooms and Baby Peas
1 lb fresh white mushrooms
3 Tbs extra virgin olive oil
1 cup sliced leeks or scallions (green onions)
1 cup canned vegetable or low-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 cups frozen baby peas
1 lb pasta shells
1/2 cup freshly grated Parmigiano-Reggiano cheese
Trim mushrooms and thickly slice (makes about 6 cups); set aside.
In a large pot, bring 6 quarts of salted water to a boil. In a
large skillet, heat olive oil over medium-high heat.
Add leeks and prepared mushrooms; cook stirring until tender, about
5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir,
uncovered, until the liquid is reduced by half, about 5 minutes;
stir in peas during the last 2 minutes.
Meanwhile, cook pasta in the boiling water according to package
directions until al dente. Transfer hot pasta to a large serving
bowl; add mushroom and pea mixture and the cheese; toss until pasta