Maltagliati with Mushrooms and Pea Tendrils

Ingredients

• 12 oz (340 g) maltagliati pasta (or any irregularly cut pasta)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• 10 oz (280 g) mixed mushrooms (cremini, shiitake, or oyster), sliced

• ½ cup dry white wine (optional)

• 1 cup vegetable or chicken broth

• 2 cups fresh pea tendrils, roughly chopped

• ¼ cup grated Parmesan cheese (optional)

• Salt and black pepper, to taste

• 1 tbsp unsalted butter (optional, for richness)

• Lemon zest, for garnish

Instructions

1. Cook the pasta:

• Bring a large pot of salted water to a boil. Cook maltagliati until al dente. Reserve ½ cup of pasta water, then drain.

2. Sauté the mushrooms:

• Heat olive oil in a large skillet over medium heat.

• Add garlic and shallot, sauté 1–2 minutes until fragrant.

• Add mushrooms and cook 6–8 minutes until browned and tender. Season with salt and pepper.

3. Deglaze and make sauce:

• Pour in white wine (if using) and simmer until reduced by half.

• Add broth and cook 2–3 minutes. Stir in butter if using.

4. Combine pasta and pea tendrils:

• Toss cooked pasta into the mushroom sauce.

• Add pea tendrils and toss until just wilted. If needed, use reserved pasta water to loosen sauce.

• Adjust seasoning with salt and pepper.

5. Serve:

• Plate pasta and sprinkle with Parmesan and a little lemon zest for brightness.