I’m a sucker for bucatini. The thick, long strands of spaghetti-like pasta that is unique in that each strand has a hole running through the center; this allows for whatever sauce you pair the cooked pasta with to be absorbed not only on the outside of the warm noodles, but on the inside as well.  This creamy vegetarian pasta combines the al dente bucatini with sweet green peas, sautéed wild mushrooms, and a tarragon-infused sauce that is made by combining some of the starchy pasta water with mascarpone cheese.  The slightly sweet, thick Italian cream cheese is accented by the last minute grating of salty Parmesan cheese, and a bright finish of micro greens or pea shoots, if you desire.

Tagged: bucatini, bucatini pasta, bucatini withe peas, creamy tarragon sauce, Fine Cooking, Fine Cooking magazine, fresh tarragon, gourmet mushrooms, green peas, mascarpone cheese, mushrooms, pasta, pasta with mushrooms, peas, tarragon, vegetarian pasta, wild mushrooms, wild mushrooms and creamy tarragon sauce