- 1/3 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)
- 2 tablespoons olive oil
- 1/2 pound fresh white mushrooms, sliced
- 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
- 1 large garlic clove, minced
- 3 tablespoons red-wine vinegar
- 1/2 cup low-salt chicken broth
- 3/4 cup frozen baby peas, thawed
- 1/2 teaspoon Dijon mustard
- 1/4 pound radicchio, shredded (about 2 cups)
- 1/3 cup freshly grated Parmesan cheese
- In a kettle of boiling salted water cook pasta until al dente.
- While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.
- Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.