March 3, 2025

Hi everyone,

It’s officially March, which means the arrival of spring is in sight! I can’t help but get excited for the season ahead and all of the fantastic produce that comes with it. While I appreciate every season, there’s something special about the promise of spring—farmer’s markets, warmer days, and meals enjoyed al fresco. It’s the perfect time to get inspired in the kitchen.

This week, I’m leaning into those flavors with my Spring Pasta with Mushrooms, Chiles, and English Peas—a dish that’s fresh, vibrant, and full of character. It’s light yet satisfying and pairs beautifully with a crisp Chardonnay or Pinot Grigio.

When it comes to pasta, I always make it fresh and to order. You’ve heard the saying, “pasta waits for no one”, and it’s true. Pasta is meant to be cooked and enjoyed immediately, and I promise you’ll taste the difference.

Enjoy this recipe, and don’t forget to share your creations by tagging @geoffreyzakarian—I’d love to see what you’re making!

Spring Pasta with Mushrooms, Chiles and English Peas

INGREDIENTS

Serves 4

INSTRUCTIONS

1. Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.

2. Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.

3. While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.

4. When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter, and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

Pro Tips

• It’s very important that the cheese is grated like fine dust. Use a stamped box grater. More on this here.

• Shut the heat off when you add the cheese to avoid clumping.

• Sprinkle the cheese in batches instead of dumping it all at once.

• Add pasta water to thin the sauce as needed.

Equipment Used

• Small pot

• Large bowl for ice bath

• Strainer

• Large pot

• Large sauté pan

• Tongs

• Wooden spoon

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