Fettuccini With Mushrooms, Peas And Lemon - cooking recipe

Ingredients

3 tablespoons olive oil
2 cloves garlic, chopped finely
2 small red chilies, sliced
500 g flat mushrooms, sliced thinly
1/2 lemon, juice of
1/2 lemon, zest of
1 cup fresh or frozen baby peas, cooked
salt & freshly ground black pepper
500 g fettuccine pasta
55 g unsalted butter
50 g fresh parmesan cheese, grated,plus
extra grated fresh parmesan cheese, for serving
2 tablespoons chopped parsley

Preparation

Heat the oil in a pan, add the garlic and chillies and cook for 2 minutes.
Add the mushrooms and cook for a further 5 minutes until the mushrooms are soft.
Add the lemon juice, zest and peas and turn off the heat.
Season with salt and pepper to taste.
Meanwhile, cook the pasta in boiling, salted water until'al dente', drain, then add the butter and the parmesan.
Toss the mushroom mixture through the pasta, then add the parsley.
Serve hot with extra cheese.