on the second day of pasta……

My true love gave to me…………….two turtle doves

My friend, Annabel Cohen knows everything about food. So, if she tells me that pigeons are part of the turtle dove family, I will take her word of it. Of course, if pigeon is not available, she said we can substitute duck or chicken breasts.

Pasta with Pigeon, Porcini and Peas

12 oz. bag of Al Dente Wild Mushroom Fettuccine
4 boneless, skinless pigeon breasts (about 1- to 1 1/2-pounds)
Salt and pepper to taste
3/4 cup flour
3 Tbsp. olive oil (not extra-virgin)

Sauce:
3 Tbsp. butter
12 ounces fresh porcini mushrooms, sliced thin
1 1/2 cups beef broth
1 cup frozen peas, thawed
1 cup fresh chopped parsley

Season pigeon breasts with salt and pepper lightly. Place the flour on a dinner-sized plate or shallow bowl. Dredge pigeon breasts in flour. Heat oil in a large nonstick skillet over medium-high heat until hot. Fry the breasts on both sides until golden and just cooked through. Set aside to cool.

Without cleaning the pan, melt the butter. Add the mushrooms and saute until softened. Add the broth and wine and bring to a boil. Cook for a few minutes until the sauce is reduced. Add the peas, parsley and cook for 2 minutes more.

Cook pasta for 3 minutes until tender but firm. Drain well and transfer the pasta to a large bowl. Add the wine/broth and remaining ingredients and toss well. Makes 6 servings.

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