Fresh Pasta With Meatballs And Mushrooms Recipes

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
• Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

Steps:

• In a saute pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly saute being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and saute together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks.
• Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water.
• To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve.