Sweet Baby Peas and Mushroom Pappardelle tossed in Sherry Cream

spring peas and mushroom pappardelle in sherry cream sauce

Sweet Baby Peas and Mushroom Pappardelle in Sherry Cream

Assorted lush shades of green encompass the landscape this time of year.  Spring, a time of revival, renewal and start over’s.  Yes, start over’s.  As in something keeps eating the spring greens in my garden, so now I have to start over.

At least the chicken gals are the beneficiaries of the demolished plants.  They’re loving the lush stems of what was to be a delicious leaf that would grace my pasta or salad recipes.

So it was timely that Ranger Craig and I decided to head over to Eastsound Farmer’s Market on Orcas Island a few weeks ago.  I found a bounty of spring produce that made me almost giddy.  Spring onions, asparagus, leafy greens and some small sweet baby peas.  Not to mention slurping fresh shucked oysters and dining on freshly cooked Carni Asada with homemade corn tortillas.

If that wasn’t spectacular enough, I ran into two good friends and fellow food and farm bloggers, Janelle of Talk of Tomatoes, and her newest baby, Farmstr.com; and Wendy of Chez Chloe and her newest adventure, a gourmet food store called “Chez Chloe”.  A must visit when staying on Orcas Island.  Wendy stocks an impressive selection of salts and oils and books and chocolates… the deliciousness goes on and on.

orcas island washington

Wendy of Chez Chloe on Orcas Island

What a brilliant day.  Sunshine, warm breezes off the bay, food that caused a most soul filled joy and two friends to make the day even brighter.

Sweet Baby Peas and Mushroom Pappardelle tossed in Sherry Cream

Serves 2-3 (recipe can be doubled)


8-10 ounces Pappardelle or any wide hearty pasta, cooked homemade or according to package instructions

2 tablespoons butter (plus extra if needed)

1 tablespoon olive oil

1 shallot, finely diced

2 cloves garlic, minced

2 cups thin sliced cremini or assorted local mushrooms

3 sprigs fresh thyme

½ cup dry sherry

1 pint heavy cream

Salt and pepper to taste

1 cup cooked fresh spring peas or thawed organic sweet peas (look for a brand that is locally grown)

¼ -1/3 cup grated parmesan cheese

¼ cup chopped fresh Italian parsley

Options: Grilled/Roasted Chicken or Grilled Shrimp (sometimes I like to toss in some cubed cooked chicken or place a grilled chicken breast cutlet on top of the pasta before serving)


In a medium sauce pan heat the butter and olive oil over medium to medium high heat.  Once the butter has melted and is frothy add the shallots and thyme.  Sauté for just a minute or two and then add the mushrooms.  Continue to sauté the mushrooms, adding an additional tablespoon of butter or oil if needed to help soften the mushrooms.

Once the mushrooms are cooked the way you like them, add the garlic (I like my mushrooms slightly golden). Continue to cook for another minute and then whisk in the sherry.  Let the sherry simmer until slightly reduced and then whisk in the heavy cream.

Let the heavy cream come to a lively simmer and then season with salt and pepper to taste.  For a little heat, add in a pinch of red pepper flakes.

Let the sauce simmer for a few minutes.  Add the peas to the sauce and then pour the sauce over the pasta.  Remove any remaining thyme sprigs.

Toss the pasta with the sauce and add the parmesan cheese. Let the pasta cool so the sauce can thicken slightly and then plate the pasta and garnish with chopped Italian parsley.

Serve immediately or serve warm.  This is even delicious straight out of the frig  🙂



  1. I just discovered your blog through the WP reader, browsed, and shouted through my kitchen “Oh, it’s Wendy!” when I saw the pic of Wendy’s new shop. I’ve been following her for quite a while, and am happy to be following yours, too, now.

  2. That looks like such a cool store! And this dish looks simply delightful. Beautiful photos!

  3. Beautiful & wholesome food as always! (I absolutely love that cutlery set too.) A delicious adventure for delicious foodstuffs always results in the back seat being filled and happy tummies. So cool that you could stop by Chez Chloe too, 🙂

    • Thanks Alli! And so true, I left the island with a backpack full of goodies. 🙂 If you ever get to the San Juan’s you have to stop in and see Wendy!

  4. I’m off to the farmer’s market now…hopefully I can find some fresh spring peas. Your pappardelle looks delicious.

    • Thank you Karen! Oh how I’d love to stroll through your farmer’s market as well. I so enjoyed the farm fresh produce while living in New England. Especially the sweet white corn. Probably the sweetest I’ve ever tasted. 🙂

  5. Fresh local or homegrown peas should be available soon. Your recipe is very timely.

  6. You must be thrilled to be back in the farmer’s markets, Karista! I just love this time of year in the U.S. when everything is fresh and bright and green. What a charming little shop….it makes me excited for the next time we get out to Washington!

    • Oh yes! I love the growing seasons 🙂 Definitely visit Wendy when you’re out this way again. You would love Orcas Island and it’s only a ferry ride from Anacortes, WA. Plan on staying a weekend. Beautiful any time of year.

  7. You must have been swooning at the market with all the lovely produce, Karista! And how fun that you ran into Janelle and Wendy – I’ll definitely stop in at Chez Chloe the next time I’m on Orcas. What a beautiful, simple dish you created, too. xx

    • Hannah it was the most delightful day! Fresh farm produce, seafood and good friends. So much fun! Definitely stop by and meet Wendy when you travel to Orcas. She’s a sweetheart. 🙂 Hope you’re enjoying the beautiful weather! Hugs

  8. Delicious looking pasta!

  9. How did I miss Chez Chloe? Now I have to go back. 🙂 Did you get your tacos in the basement of the Oddfellows hall? I love that place. Orcas is lovely. 🙂

    • You must visit Chez Chloe in Eastsound on Orcas. The loveliest store of goodies and beautiful kitchen things from around the world. Fantastic! And make sure you meet Wendy too 🙂 We got our tacos at the Farmer’s market. They could be the taco maker from Oddfellows but I’m not sure. They were darn good though 🙂

  10. Beautiful post Karista and such a lovely dish. I bet I know what’s eating your plants! I bet you do too. 🙂 A tad frustrating no? Maybe you should plan a rabbit dish for the next post? Did I just say that?

  11. That sounds like a perfect afternoon Karista! I have yet to venture to Orcas Island. I can’t wait to finally get there and when I do, I’ll add Chez Chloe to my list!!

    • You and your hubby will love Orcas. A fabulous location to unwind! And yes, please do stop by Chez Chloe and say hi to Wendy for me 🙂

  12. So many of my favorite things all in one dish. Heavenly deliciousness!

  13. I love how you were able to visit Wendy and capture that great photo of her and her beautiful store! Ok – we are definitely on the same wavelength given that I also posted a pappardelle recipe. Great minds think alike 🙂 I love your recipe – have to try it soon!

    • Thanks Danny. I saw your beautiful pappardelle dish and chuckled at our current obsession with pappardelle. Yes, great minds to think alike! 🙂

  14. I adore papardelle – such a wonderful pasta. It always looks so luxurious. Wonderful, Karista!

    • Thanks Frugal! So true, Pappardelle does look luxurious and a bit more special, especially when prepared homemade. Which I don’t do often, but should. LOL!

  15. Rad na & papardelle are my fav noodles.
    The sherry sauce sounds lovely.
    I’m putting this on the menu this week!

  16. this is such a gorgeous dish Karista, I love how simple, fresh and natural it is, and the combination of ingredients is outstanding, thank you for sharing the recipe ^^

  17. Gorgeous! I love the flavors you’ve used with the pasta and it just looks so pretty! Hmmm…I may make this tomorrow night!

    • Thanks Caroline! I love pappardelle and it’s a great pasta for a creamier sauce. And of course I’m nuts about baby spring peas. LOL! I’ve been putting them in everything lately.

  18. Though I am not a fan of sweet peas, this sounds so delicious with the sherry cream sauce that I think I might get over it! 🙂

    • LOL! Betsy, although I love sweet baby peas, you could make this with the mushrooms and then add in some chopped roasted chicken or shrimp. Or even a handful of fresh herbs or sautéed spinach. The sherry cream is so delicious I could probably sip it all by itself. 🙂

  19. Your pasta dish warms me up on this damp, drizzly day Karista. Thank you! It might grace our dinner table tonight.
    What a lovely surprise that sunny day in May to see you and meet Ranger Craig… And meet Janelle too. What a hoot. Would love to have a long relaxed chat with you two awesome ladies… of course coffee and scones by our sides! Or a big bowl of pasta! Glad you liked the shop:) cheers…xx wt

    • I can’t believe it’s May 28th! It’s damp and drizzly here too. 😦 It was so much fun seeing you at your new shop Chez Chloe! Love, love the shop and my salts and chocolate. I’ll have to come back for more soon. Yes, you, me, Janelle, coffee and scones soon! That would be a blast. Hugs my friend!

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