Wednesday, March 05, 2008

Rice macaroni with fresh peas and porcini

People usually remember their first date, or first kiss. I don't... speaking of a heartless lover.

But I remember my first pasta in my first trip to Rome: fettuccine with peas and mushroom, tossed with a small amount of creamy sauce. Not because I need to write this post to say this, but it is true, I remember every flavor of it!

Today, I prepare a similar dish except being lighter - both in fat content and taste (by the way back then was in the mid winter) as now it's spring, by the Mediterranean Sea Coast. The whole dish is only binded by olive oil, sea salt and grated Grana Padano. That is it.

But I insist, use fresh green peas. Frozen peas are still beautiful, but they are also heartless lover...

Seems to me rice pasta are getting more more popular. To me, its texture can be more al dente, but it is much less pleasant to taste if overcooked when compared to over-cooked regular pasta.

Recipe of rice macaroni with fresh peas and porcini (based on 1 serving)

  • rice macaroni
  • a handful of fresh peas
  • 5 good slices of dry porcini
  • 1 small shallot, finely diced
  • a small handful of grated grana panado
  • olive oil
  • sea salt
  • parsley leaves


  • Soak porcini with some water for 20 minutes. Diced the mushroom, but save all the water.
  • Bring a big pot of water to boil, add a good pinch of salt, cook rice macaroni, but better to taste its done-ness a few minutes before the recommended timing.
  • In another smaller pot, bring some water to boil, add a pinch of salt, cook the peas for 1 minutes or less, drain. Set aside.
  • In a skillet, pre-heat olive oil, saute shallot and porcini over medium-low heat for a few minutes, then raise up the heat, stir in pasta, sea salt and the porcini water if necessary, after a min or so. Right before you scoop it on plate, quickly toss in peas, grate cheese and parley.



indosungod said...

Looks absolutely delicious! Family likes macaroni, pasta but I don't cook them much because of the repeated use of store bough Pasta sauce :(. This looks like something I can try. grana panado is a cheese I might not find, will parmesan work?

Suganya said...

This looks so delish!......So light and fresh....Love the picture...

Cakespy said...

Oh man, this looks incredible! I have never had rice macaroni, but the texture looks light and just wonderful. Great dish!

Suganya said...

Rice macaroni looks wiggly. Should be fun to eat.

Anh said...

Gattina, this loooks so wonderful! I have something similar last nite for dinner, but flavoured with cream and lemon instead.

I have been really busy to compliment all your fantastic dishes. Keep up the good work my friend!!!

Pooja said...

Wow! you made it looks so wonderul Gattina Dear. Enough to make me hungry all over again . the color is so fresh and inviting :)
P.S. Gattina, dear you need to send me the pic with URL for that post for VoW-brinjal . couldn't find your email id here anywhere so thought to remind you here of that.
WIl lwait for your email , send it to


Lydia (The Perfect Pantry) said...

I've never seen rice macaroni -- it looks wonderful. And those peas -- your photo is luscious.

Anonymous said...

That is a stunning photo of fresh peas! Really brilliant!

I love the simple flavors of this pasta...yummy :)

Pooja said...

Gattina ,
Send anything you like , if its veggie item it would be a part of round up too .Just link back that dish of yours to Vow-Brinjal and submit it , send a pic along with in email , that's it.
do let me know if any more query you have .

Sagari said...

all your pics look soo beautifulll

Jessie Cacciola said...

I love your description of your first pasta dish in Rome and I can't wait to try this recipe...I've decided to feature it as my "daily dish" on my art/food/lifestyle blog for tomorrow (and link back to you of course)..hope that's alright. Thanks for the recipe!
- Jessie -

Gattina Cheung said...

indosungod, I used to (and still) use store bought pasta sauce as well, now just denpending our mood and what available. Parmesan definitely works very well but its flavor is much stronger.

Sukanya, oh thank you so much for the compliment!

Cakespy, rice tastes totally different from wheat pasta. I like pairing the former with the simple olive oil+salt combo, or oriental accent, or even in soup.

Suganya, yes, until you see me put two at each of the corner of my mouth --- warut, hehee...

Anh, I have been your blog a few times and didn't see any update. Hope everything fine to you!

Pooja, I got your latest reply as well. I will do the formal submission to you over the weekend.

Lydia, I know, those over a hundred shapes of pasta all together on the shelf, the scene is already overwhelming! But I am sure you have no problem to spot them :)

Joey, me too, sometimes the simplest is the best. Thanks for your sweet words sweetie :)

Sagari, thanks for swinging by and your compliment :)

Jessie, thanks for your visit! No problem, and I will continue to "see" you around :)

sher said...

I've never seen that type of rice pasta. I'm smitten! It looks so fresh and clean, perfect for spring! It makes me happy just looking at it.

Ruth Daniels said...

Welcome back to Presto Pasta Nights. This is one spectacular dish! And thanks for sharing a recipe that uses gluten free pasta for those unable to eat the standard pastas.

Warda said...

I love fresh peas! Here in Michigan, we have them for only a short moment.

Susan from Food Blogga said...

I couldn't agree more, Gattina. Peas must simply be fresh. That's all there is to it. This looks remarkably delicious.

Callipygia said...

This is definitely the way to get over the heartless lover! Neat pasta, I too have never seen it.

Anonymous said...

I've never seen fresh peas before...

Coffee and Vanilla said...

Very interesting, I have never seen rice macaroni before... beautiful too :)


Anonymous said...

As soon as I get my hand on fresh peas I will certainly try this recipe! I love pasta very much but I have never used rice macaroni before, so it's a must try for me :).