Penne alla Boscaiola | Creamy Mushroom and Pea Pasta

Clean the brown button mushrooms and slice them evenly. Finely chop the shallots and garlic. Have the frozen peas ready on the counter; there is no need to thaw them beforehand.

Heat the extra virgin olive oil and butter in a deep skillet. Add the finely chopped shallots, then sauté over low heat until translucent, about 2 or 3 minutes. Then add the garlic and fry for another 1 minute, taking care not to let it burn.

Increase the heat to medium, toss the sliced brown button mushrooms into the skillet, and fry for 5 or 6 minutes until nicely browned and the released liquid has evaporated. Add the peas, season with fine salt and ground black pepper, and toss for another 2 minutes.