Wild Mushroom and Pea Pasta
BelGioioso Mascarpone adds a creamy touch to this spring pasta.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(16 ounce) package orecchiette pasta
- 2tablespoons unsalted butter
- 3cups assorted wild mushrooms, cleaned and sliced
- 4each Roma tomatoes, diced
- 2cups frozen green peas
- ½cup heavy whipping cream
- 4ounces BelGioioso Mascarpone cheese
- 1cup BelGioioso Parmesan cheese, grated
- 16ounces BelGioioso Fresh Mozzarella cheese
- 1pinch Kosher salt
- ¼teaspoon Black pepper
Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool.Step 2
In a large pan, heat butter over medium-high heat. Add sliced wild mushrooms and saute for 1 minute. Stir in Roma tomatoes and peas. Add heavy cream, Mascarpone, Parmesan, and Fresh Mozzarella. Stir to combine.Step 3
Toss pasta into the sauce and season with salt and pepper to taste. Serve immediately.