Summary

Ingredients

• 400 g oyster mushrooms
• 100 g onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s), red
• 2 tablespoon olive oil
• 400 g Farfalle
• 1 bunch dill
• 1 lemon (s), untreated
• 300 g peas, either freshly peeled or frozen
• 200 ml vegetable stock
• 250 g ricotta
• Salt and pepper, black, from the mill
• Hard cheese, Italian, freshly grated or sliced

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Instructions

1. Clean the oyster mushrooms and cut in halves or quarters depending on the size. Peel off the onions and the garlic cloves and dice them finely. Rinse the chilli pepper and shake dry a little. Then cut off the stem end and halve the chilli pepper, remove all or part of the core and also dice finely.
2. Heat the olive oil in a large, coated pan or in a wok and stir-fry the oyster mushrooms with the onion cubes over a medium heat for about 5 to 7 minutes. Cook the farfalle in plenty of boiling, lightly salted water until it is firm to the bite.
3. Rinse the dill, shake dry and finely chop except for something to garnish. Finely grate the peel of the lemon.
4. Add the garlic and chilli cubes to the oyster mushrooms and sauté briefly. Stir in the peas and deglaze with the vegetable stock. Stir in the ricotta together with the chopped dill and bring to the boil.
5. Pour off the Farfalle, catching some of the cooking water and carefully fold the Farfalle under the oyster mushroom and pea pan while dripping wet. Season to taste with a little salt, a few turns of black pepper from the mill and the lemon zest. If necessary, add some of the pasta boiling water. The pasta should be nice and creamy.
6. Garnish the dish with the rest of the dill. Serve with some freshly grated or grated Italian hard cheese, if you like.