Manicotti Pasta with Hedgehog Mushrooms and Sugar Snap Peas

Ingredients:

1 Ib. Manicotti Pasta (or other)

1 medium organic onion, halved then slivered

1 cup carrots, diced

2 cups fresh Hedgehog mushrooms

2 cups sugar snap peas

½ cup (+/-) extra virgin olive oil

3 Tbsp. minced garlic

¼ cup white wine

1/3 cup fresh Italian parsley, chopped

¼ cup pine nuts

Salt and pepper to taste

Cook pasta according to directions in salted water, till firm (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the vegetables in the wok.

Meanwhile, coat bottom of wok pan with olive oil. Sauté onions for a few minutes, until translucent then add carrots and garlic. Cook until soft. Add the mushrooms. Cook for 5 minutes then add the white wine. Add the sugar snap peas (wash and clean them by breaking off the tips of the peas) and cook for 3 minutes. Remove the pasta from the water and add to the wok. Add the pine nuts and parsley and toss. Add salt and pepper to taste. Garnish with parsley and fresh Romano or Parmigianino cheese (if desired).