WILD MUSHROOM AND PEA PASTA

Wild Mushroom and Pea Pasta image

BelGioioso Mascarpone adds a creamy touch to this spring pasta.

Provided by BelGioioso Cheese

Categories Trusted Brands: Recipes and Tips Bel Gioioso

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 (16 ounce) package orecchiette pasta
2 tablespoons unsalted butter
3 cups assorted wild mushrooms, cleaned and sliced
4 Roma tomatoes, diced
2 cups frozen green peas
½ cup heavy whipping cream
4 ounces BelGioioso Mascarpone cheese
1 cup BelGioioso Parmesan cheese, grated
16 ounces BelGioioso Fresh Mozzarella cheese
Kosher salt
¼ teaspoon Black pepper

Steps:

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.
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.
Toss pasta into the sauce and season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 1161 calories, Carbohydrate 101.2 g, Cholesterol 204 mg, Fat 61.3 g, Fiber 8.7 g, Protein 53.2 g, SaturatedFat 38.2 g, Sodium 823 mg, Sugar 9 g