Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Tagliatelle with green peas and shiitake mushrooms
Tagliatelle with shiitake mushrooms pesto are a tasty spring main course made of crisp shiitake mushrooms.
Ingredients for 2 persons
100 g of tagliatelle
80 g of fresh green peas
10 g of pistachios
10 g of pumpkin seeds
2 spoons of extra virgin olive oil
salt and pepper
3 basil leaves
3 dried shiitake mushrooms
Soak mushrooms in a cup of water for at least an hour.
Cook green peas in boiling water for few minutes, drain and whip them with dried fruit, oil, salt, pepper and basil leaves
Drain and dry mushrooms. Keeping the water aside cut them in tiny slices and sear in a pan until they get crisp.
Cook pasta in the mushroom’s water, adding the amount of water necessary to cooking.
Season tagliatelle with green peas and crisp mushrooms pesto.
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