Pasta with Mushrooms, Peas and Pecorino

Pasta with Mushrooms, Peas and Pecorino

Recipe by: Chelsea Streifeneder

This pasta with mushrooms, peas, and shredded pecorino comes together in less than 30 minutes and is perfect for a busy weeknight. Pasta can be a canvas for creativity and can be a great way to empty the fridge and turn those (almost expired) veggies into a gourmet delight. 

The combination of shiitake and button mushrooms, the burst of sweetness from peas, and the shredded pecorino cheese creates a combination of tastes that will leave you wanting more. The best and easiest part is that all you need to complete this dish is lemon juice, salt and pepper and Meyer lemon infused olive oil. That’s it! Serve it as a light meal for any occasion or as a side dish for a friendly get together. Enjoy!

Products used: Meyer Lemon Olive Oil


1 box of your favorite pasta
2 cups shitake mushrooms, sliced
2 cups button mushrooms, cubed
2 cups peas, frozen or fresh
3 tablespoons garlic, minced
4 – 6 tablespoons SOOC Meyer Lemon Olive Oil
1 lemon
1 cup pecorino, shredded
salt and pepper


1. Cook the pasta according to package instructions until al dente.

2. In a pan over medium heat add 2 tablespoons Meyer lemon olive oil and add the garlic and mushrooms. Cook until golden brown.

3. Grab a big bowl and put the pasta in. Slice your lemon in half and squeeze the lemon juice over the pasta. Layer the mushrooms, peas and shaved pecorino on top of the pasta.

4. Add the remaining 4 tablespoons of Meyer lemon olive oil and toss to coat. Add more lemon juice, olive oil and/or shaved pecorino as desired. Serve warm or at room temperature.