Bright English peas, umami-rich shiitake mushrooms, and cupped “little ears” of pasta unite in a creamy sauce that tastes like spring in a bowl. This fresh pea shiitake orecchiette pasta is table-ready in under 40 minutes yet feels straight from a chef’s kitchen.
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WHY YOU WILL LOVE THIS SPRING ENGLISH PEA PASTA WITH MUSHROOMS
You’ll adore this spring English pea pasta with mushrooms because every bite pops with sweet peas and earthy shiitakes, balanced by lemon-kissed cream. It’s quick, comforting, and naturally vegetarian—perfect for weeknights or impress-the-guests weekends.
This fun dish literally translates into “Listen Up Little Ears” Pasta. Pronunciation: oh-reck-ee-ET-tay Orecchiette translates to “little ears,” and shiitake translates to “listen.” The bowl shape of the pasta acts like little cups of goodness for all that bright & creamy summery flavor! For more pasta love, don’t forget to check out Creamy Lemon Ricotta Pasta with Spinach, or my Spring Pasta with Ricotta and Baby Peas.
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- WHY YOU WILL LOVE THIS SPRING ENGLISH PEA PASTA WITH MUSHROOMS
- INGREDIENTS FOR FRESH PEA SHIITAKE ORECCHIETTE PASTA
- HOW TO MAKE SPRING ENGLISH PEA PASTA WITH MUSHROOMS
- Pump Up the Protein in Your “Little Ears” Pasta
- EQUIPMENT NEEDED
- LOCAL GROWER SPOTLIGHT: Intermountain Gourmet — Weber County, Utah
- FEATURED MUSHROOM GROWER: Mycopia Mushrooms — Sebastopol, California
- FRESH PEA SHIITAKE ORECCHIETTE PASTA
- DIETARY CONSIDERATIONS
INGREDIENTS FOR FRESH PEA SHIITAKE ORECCHIETTE PASTA
Brimming with tender greens and earthy shiitakes, this spring English pea pasta with mushrooms is a vibrant dish that feels elegant but comes together with pantry ease. It’s perfect for brunch with friends, a charming picnic, or any time you want to show off what fresh and simple can do.
- English peas – Deliver natural sweetness, bright color, and a good dose of fiber and plant protein.
- Orecchiette pasta – Its concave “ears” cradle sauce and veggies for flavor in every bite.
- Extra-virgin olive oil – Adds peppery depth and healthy monounsaturated fats.
- Shiitake mushrooms – Provide meaty texture, savory umami, and vitamin D.
- Leek – Offers a gentle onion note that melts into the cream sauce.
- Garlic – Amplifies aroma and infuses the oil with classic Italian warmth.
- Butter – Enriches the sauce and helps mushrooms brown.
- Heavy cream – Creates velvety body that clings to each “ear.”
- Lemon zest – Lifts the dish with citrus brightness that awakens the palate.
- Parmesan cheese – Brings salty-nutty depth and silky melt.
- Basil – Finishes with fragrant, fresh herbal notes.
- Salt & pepper – Essential seasonings that heighten every other flavor.
HOW TO MAKE SPRING ENGLISH PEA PASTA WITH MUSHROOMS
This fresh pea shiitake orecchiette pasta is a seasonal celebration of texture and flavor—sweet peas, tender mushrooms, and silky lemon cream tucked into each “little ear.” It’s the kind of dish that turns a casual dinner into a swoon-worthy spring moment.
- Blanch the peas: Bring a large pot of salted water to a boil. Add the peas and blanch for 60 seconds. Transfer to an ice bath to cool, then drain.
- Cook the pasta: In the same pot, cook orecchiette according to the package. Reserve 1 cup (240 mL) pasta water, then drain.
- Sauté the mushrooms: Heat olive oil in a large sauté pan over medium-high. Add shiitake mushrooms and cook until golden brown.
- Add aromatics: Stir in leeks and garlic. Sauté until leeks are soft and translucent, about 2–3 minutes.
- Build the sauce: Add butter to the pan. Once melted, stir in cream and lemon zest. Simmer until slightly thickened, 3–5 minutes.
- Toss everything together: Add the blanched peas and cooked pasta. Stir to coat. If the sauce is thick, loosen with reserved pasta water—pasta water is your magic friend.
- Add cheese: Remove from heat. Stir in grated Parmesan until creamy and melted. Grate extra for garnish.
- Garnish and serve: Top with more Parmesan and fresh basil or microgreens. It’s beautiful and delicious!
Pump Up the Protein in Your “Little Ears” Pasta
For a Light, Elegant Protein Pairing:
- Grilled Chicken Breast – Mild and tender, it won’t overpower the delicate peas or mushrooms.
- Pan-Seared Scallops – Their sweet brininess plays well with the cream and lemon zest.
- Shrimp (Sautéed or Grilled) – A fast-cooking option that adds juicy texture and a touch of seafood sweetness.
For a Hearty, Rustic Protein Twist:
- Crisped Bacon (chopped) – Smoky, salty, and savory, bacon adds a rich umami crunch that balances the sweet peas and creamy sauce. Just a few strips can transform this spring English pea pasta with mushrooms into a cozy, elevated comfort dish. Pro tip: cook the bacon first, then sauté the mushrooms in the rendered fat for extra flavor layering.
- Italian Sausage (crumbled) – Adds spice and depth; go with mild or fennel-forward versions.
- Pancetta or Prosciutto – Crisped and folded in, they bring savory-salty notes that highlight the creamy sauce.
EQUIPMENT NEEDED
- Large stockpot with steamer basket for blanching and boiling pasta
- Slotted spoon or spider strainer skimmer (to fish out peas)
- Large bowl for ice bath
- Colander for draining pasta
- 12-inch (30 cm) sauté pan or skillet
- Wooden spoon or silicone spatula for stirring
- Microplane or fine grater for lemon zest and Parmesan
- Measuring cups and spoons for accuracy
LOCAL GROWER SPOTLIGHT: Intermountain Gourmet — Weber County, Utah
Located along Utah’s Wasatch Front, Intermountain Gourmet grows more than 1,000 pounds of gourmet mushrooms each week—think lion’s mane, king trumpet, chestnut, and of course shiitake—and collaborates with Utah foragers to bring truly wild finds to farmers’ markets from Ogden to Park City. After seven years of dialing-in their indoor cultivation, owners Adam Wong and team now supply top farm-to-table restaurants and home cooks who crave ultra-fresh, nutrient-dense fungi without the long food miles. Keep an eye out for their stand at the Downtown SLC Market to taste Utah mushrooms at their peak
FEATURED MUSHROOM GROWER: Mycopia Mushrooms — Sebastopol, California
Since 1977, Mycopia (the fresh division of Gourmet Mushrooms, Inc.) has led the U.S. in cultivating specialty mushrooms—becoming the first American farm to grow commercial shiitake and now harvesting seven organic varieties year-round. Grown in reusable oak-based bottles and later composted for local vineyards, their “no longer wild, but far from tame” fungi show how sustainability and chef-level flavor can coexist. Next time you spot a clamshell, pioppini, or trumpet royale at Whole Foods or your favorite restaurant, there’s a good chance it began its life in Mycopia’s solar-powered Sebastopol facility.
FRESH PEA SHIITAKE ORECCHIETTE PASTA
Ingredients
- 10 oz English peas (285 g), fresh, blanched
- 12 oz orecchiette pasta (340 g)
- 2 tablespoons extra virgin olive oil (30 mL)
- 3 cups shiitake mushrooms (225 g), stemmed and sliced
- 1 small leek (about 100 g), trimmed of dark green, quartered and sliced
- 2 cloves garlic chopped
- 2 tablespoons butter (28 g)
- 1 cup heavy cream (240 mL)
- ½ teaspoon lemon zest (about 1 g)
- ½ cup parmesan cheese (50 g), grated
- 1 bunch basil torn for garnish
- Salt + pepper to taste
Instructions
Preparation
- English peas must be popped out of their protective shells for eating, this is called shelling, or shucking. The delicate, fresh peas tucked inside the fibrous pods are most tender and sweet when they're cooked within a few hours of picking. One pound of peas in shell yields about 10 oz of shelled peas, there is nothing comparable to fresh peas.
- Instructions
- Blanch the peas: Bring a large pot of salted water to a boil. Add the peas and blanch for 60 seconds. Transfer to an ice bath to cool, then drain.
- Cook the pasta: In the same pot, cook orecchiette according to the package. Reserve 1 cup (240 ml) pasta water, then drain.
- Sauté the mushrooms: Heat olive oil in a large sauté pan over medium-high. Add shiitake mushrooms and cook until golden brown.
- Add aromatics: Stir in leeks and garlic. Sauté until leeks are soft and translucent, about 2–3 minutes.
- Build the sauce: Add butter to the pan. Once melted, stir in cream and lemon zest. Simmer until slightly thickened, 3–5 minutes.
- Toss everything together: Add the blanched peas and cooked pasta. Stir to coat. If the sauce is thick, loosen with reserved pasta water—pasta water is your magic friend.
- Add cheese: Remove from heat. Stir in grated Parmesan until creamy and melted. Grate extra for garnish.
- Garnish and serve: Top with more Parmesan and fresh basil or microgreens. It’s beautiful and delicious!
Notes
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes — the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
EF (Egg-Free) – Yes, there are no eggs in the recipe.
NF (Nut-Free) – Yes, no nuts are used.
SF (Sugar-Free) – Yes, it has no added sugar.
VE (Vegetarian) – Yes, it’s meat-free and fish-free.
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