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Ingredients (2 servings)
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250 g Recheis Nudeln
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200 g Bio-Cremechampignons
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150 g Bio-Erbsen
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150 g Grana Padano DOP
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30 g Schärdinger Sommerbutter
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1 Stk. Zwiebel
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Salz, Pfeffer, Olivenöl
Preparation
- Boil the pasta in plenty of salted water until al dente. Save some pasta water for the sauce.
- Clean and quarter the mushrooms. Peel and finely dice the onion.
- Heat some olive oil and the butter in a large pan. Fry the onion and mushrooms until golden brown.
- Add the peas and fry briefly. Season everything with salt and pepper.
- Add the cooked pasta and a splash of pasta water to the pan. Fold in the grated Grana Padano until a creamy sauce forms.
