Wild Mushroom and Pea Pasta Recipe

"BelGioioso Mascarpone adds a creamy touch to this spring pasta."

Ingredients

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Metric

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

1/2 cup heavy whipping cream

4 ounces BelGioioso Mascarpone cheese

1 cup BelGioioso Parmesan cheese, grated

16 ounces BelGioioso Fresh Mozzarella cheese

Kosher salt

1/4 teaspoon Black pepper

Prep 20 m

Cook 20 m

Ready In 40 m

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.

Per Serving: 1161 calories;61.3 g fat;101.2 g carbohydrates;53.2 g protein;204 mg cholesterol;823 mg sodium.Full nutrition
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