Shimeji and Pasta Soup

Katie from Thyme for Cooking is this week's host of Presto Pasta Night and I've found another different looking pasta with a brilliant name - Seme di Melone



So what does the name mean? It's obvious when you look at the pasta - it means Melon Seeds. A pasta such as this one calls out to be added to soup.

Using a flavoursome chicken stock as a base, I'll be adding onion, peas and these wonderful fresh shimeji mushrooms



A simple soup but one to nourish the soul.

Shimeji and Pasta Soup

1 red onion, diced
150 grams shimeji mushrooms
½ cup peas, frozen or fresh
¼ cup Seme di Melone
chicken stock
salt and ground white pepper

Place a little oil in a pan and when heated, add the onion - cook over a medium-low heat until the onion has started to soften.

Add the shimeji and stir - toss occasionally to ensure an even colouring. When the mushrooms have wilted and started to release their aroma, add the peas.

Cook for a minute then add the pasta - toss again to ensure the seeds are coated in the pan juices before pouring over with hot chicken stock.

Simmer for about 5 minutes and then remove from the heat. Place a lid on the pan and allow the pasta to finish cooking in the residual heat. I find that this way the pasta swells and absorbs all the flavours without becoming mushy.

Taste, season with salt and pepper and return to the heat to bring it back up to temperature.