Gluten Free Penne with Mushrooms and Sweet Peas

This simple dish works best with the freshest mushrooms and sweet peas. Try a mixture of wild mushrooms for the most appeal.

3 pounds Barilla Gluten Free Penne
1 cup extra-virgin olive oil
2 cups diced onion
2 pounds sliced mixed mushrooms
1 quart heavy cream
4 cups sweet peas
as needed salt
as needed black pepper
2 cups grated parmesan

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Heat 2 teaspoons oil and saute a generous 1 tablespoon onion until it is slightly caramelized. Add 1 ounce mushrooms and saute for 5 minutes. Stir in 3 tablespoons cream and 3 tablespoons peas; season with salt and pepper and bring to a simmer.
  2. Reheat 1 1/4 cups pasta in simmering water. Drain and add it to the sauce. Toss and plate. Garnish with 1 tablespoons Parmesan.