The olive leaves with mushrooms and peas is a light first course for a complete and balanced meal.

A type of fresh pasta cooked like risotto to create a creamy and tasty dish.

As a final touch, I grated some smoked ricotta to add more flavor and aroma to the dish.

The olive leaves with mushrooms and peas is a perfect and balanced composition, rich in flavor.

Sometimes, a few simple ingredients can create a harmonious dish with a unique taste, and the extraordinary thing is that it can be prepared in just a few minutes!

If you have the ingredients in your pantry, what are you waiting for to prepare it? I recommend using fresh pasta, even if you don’t have olive leaves. Orecchiette, trofie, or calamarata will work fine as well. Don’t overlook the cooking method that makes it truly unique in flavor.

Portions: 1 Person
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients

4.2 oz fresh olive leaves pasta
5.3 oz mushrooms
2.1 oz fresh or frozen peas
1 fresh Tropea onion
2 tbsps extra virgin olive oil
to taste salt
to taste white pepper
to taste smoked ricotta

Steps

Cut off the end of the mushroom stems, clean them with a damp cloth, and slice them.
Slice the fresh Tropea onion.
Place a large pan on the stove, pour in the two tablespoons of extra virgin olive oil, add the sliced fresh onion, and let it soften over low heat.
Incorporate the sliced mushrooms.
Season with salt and white pepper.
Cook while stirring frequently, and when reduced in volume and water is released, add the peas.
Continue cooking by adding a ladle of hot water and insert the fresh pasta to complete the dish.
Cook everything together, stirring often with a wooden spoon to allow for even cooking of the pasta. Add some salt.
As the water dries up, add more until the pasta is cooked.
This cooking method allows the pasta starch to create a thick sauce.
Once cooking is complete, plate, and grate some smoked ricotta… you’ll love the flavor! 😛