Barilla Rigatoni, Wild Mushrooms, Peas, Pancetta and Meyer lemon

Recipe courtesy of Chef Adam Mali

2 cups Barilla Frozen® Rigatoni
1 cup roasted mushroom stock
1 tbsp olive oil, pure
1 cup heavy cream
1 ½ cups wild mushrooms, roasted with thyme
2 tbsp shallots, sliced thinly
2 tsp garlic, sliced thinly
½ cup Vermouth
¾ cup pancetta, small dice
¾ cup English peas, blanched and shocked
½ each Meyer lemon, zest and juice
½ cup grana padano, shaved with a peeler
½ cup grana padano, grated with a microplane or grater
Kosher salt and black pepper, to taste
½ cup micro pea tendrils/ sprouts
Instructions
  1. Reduce mushroom stock by half.
  2. Over medium heat, sweat the shallots and garlic in olive oil and butter until the shallots are
  3. translucent;deglaze with vermouth or wine.
  4. Add mushroom stock, heavy cream and grated grana padano, and let reduce slightly.
  5. Add half of the mushrooms and meyer lemon juice.
  6. Cook pasta according to instructions (1-2 minutes in rapidly boiling water), add to sauce, then add half the peas.
  7. To finish, place pasta, sauce on preferred dish; spoon the pancetta, remaining mushrooms, peas over the pasta.
  8. Garnish with lemon zest, shaved grana padano, and pea sprouts.