->Linguine 10 <-

Serves 4 1 ounce dried porcini mushrooms

1 pound linguine

4 teaspoons olive oil, divided

2 leeks, chopped

2 cups sliced shiitake mushrooms

2 tablespoons chopped fresh sage leaves or 1 teaspoon dried

1 cup frozen green peas

1 cup reduced-sodium vegetable broth

1/4 cup chopped fresh parsley leaves

Salt and freshly ground black pepper

4 ounces Asiago or Romano

1 cup hot water for 15 minutes. Drain,

reserve soaking liquid and set aside.

Cook linguine according to package directions. Drain and set aside.

Heat 2 teaspoons of the oil in a large skillet over medium heat.

Add leeks and cook 2 minutes. Add drained porcini mushrooms and 3 to 5 minutes, until soft. Add sage

and stir to coat. Add peas, broth and reserved porcini soaking

liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add

parsley and toss to combine. Season, to taste, with salt and black

pepper. Transfer to a serving platter and, using a vegetable peeler,

shave Asiago cheese over top.