Easy Alfredo Pasta with Mushrooms and Green Peas

Ingredients:

Paste

• 2 tbsp. l. olive oil
• 4 fresh sage leaves
• 450 g mixed wild mushrooms, thinly sliced
• 450 g fresh fettuccine pasta
• 1 cup frozen green peas (no need to defrost)
• 1 cup chicken broth

Alfredo sauce

• 1 clove of garlic, grated
• 3 cups grated pecorino cheese
• 2 cups heavy cream

Preparation:

1. Paste:
   
   Heat olive oil in a large, lidded skillet over medium heat. Add the sage and cook until crisp, 2-3 minutes. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
2. Add the mushrooms to the skillet and cook, stirring, until wilted and darkened, 5-8 minutes; season with salt and pepper. Add the pasta, green peas, and chicken broth. Cook, stirring, until all the liquid is absorbed, 1-2 minutes.
3. Alfredo sauce:
   
   Add the garlic to the pan and stir, then add the cheese and heavy cream. Stir to coat the pasta, then cover and reduce the heat to low. Cook, covered, until the sauce thickens slightly, about 8 minutes. Garnish each serving of pasta with a sage leaf.