Farfalle & Peas
Recipe Number: 219
Contributor: Snowy Owl
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
1/2 cup extra virgin olive oil
1 pound sweet Italian sasauge
Sea salt and freshly ground black pepper
10 ounces cremini, or white buttom mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Parmigiano
In a large pot, bring 6 quarts of salted water to a boil.
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| Cooking
Instructions: |
In a large saute pan over high heat, add 2 tablespoons olive oil and brown the sasauge breaking any big lumps. Season salt and pepper to taste. Remove browned sasauge from pan and set aside. Add 2 tablespoons olive oil to pan and the chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated. Add the peas and saute for 4 minutes. Return the sasauge back to the pan and cook for another 3 minutes. Remove from heat and set aside.
Cook the farfalle in salted water until al dente. Drain and return pasta to the pot and add the meat mixture. Mix thoroughly and gently cook over medium heat until everything is warmed through. Drizzle in remaining olive oil. If the mixture is too dry use more olive oil if necessary. Remove from the heat and add the grated cheese. Stir well and serve in large bowl.
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