Creamy Pasta & Mushroom Fagioli

A rich and creamy pasta dish, with mushrooms, navy beans, peas and parsley!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 -2  cup chicken broth
• 1  sliced garlic clove
• 8  ounces  fresh  sliced mushrooms
• 2 -3  tablespoons butter
• 2  tablespoons olive oil
•  rough chopped fresh parsley (no stems)
• 1⁄4 cup  grated pecorino romano cheese (or more)
• 15 1⁄2 ounces cannellini or 15 1⁄2 ounces  any  small white beans
•  water, as needed
•  salt, to taste
•  pepper, to taste
• 1⁄3 lb  quality linguine or 1⁄3 lb spaghetti
• 1  cup  frozen peas

Directions

1. In large, heavy skillet or deep heavy soup pot, add olive oil, heat and add 1 sliced garlic clove garlic (or more, to taste). Sauté on low to infuse oil with garlic flavor, do not burn or brown garlic, about 5 minutes.
2. Add butter and continue to sauté garlic. When garlic is tender and translucent, remove and toss in the raw mushrooms. Brown and caramelize the mushrooms, without burning. Salt & pepper to taste.
3. When mushrooms are done, add the RAW pasta! Toast pasta, stirring continually, til slightly browned and beginning to soften.
4. Add the broth, a bit at a time, stirring, as the liquid is absorbed.
5. Add beans and a little more broth, or water, as if it were risotto. Continue adding stock til pasta is "al dente" and liquid absorbed, about 12-15 minutes.
6. At this point add the cheese and continue to stir, adjusting salt & pepper.
7. Turn off heat and toss in frozen peas, stir and allow to sit a few minutes.
8. Add parsley and stir again.
9. Serve with big salad and crusty bread.