Creamy mushroom and pea orecchiette

Instructions

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1 Bring a large saucepan of water to the boil and cook pasta according to packet instructions.

2 Meanwhile, heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat for 1 minute or until sizzling. Add mushrooms and cook, stirring, for 8 minutes or until deep golden. Add garlic and sherry and simmer for 3 minutes. Add peas and cook for 3 minutes or until warmed through. Remove pan from heat. Add cream and parsley, stirring well to combine.

3 Drain pasta, reserving ¼ cup cooking water. Add pasta to pan, stirring well to coat in mushroom sauce. Add a little cooking water and lemon juice to taste.

4 Season mushroom and pea orecchiette with freshly ground black pepper. Divide among four serving plates, sprinkle over parmesan and extra parsley, then serve with salad leaves.