Pasta With Peas, Ham and Mushrooms

• 8 ounces, weight Ham Steak, Diced
• 1 Tablespoon Olive Oil
• 1 whole Small Onion, Diced
• 2 cloves Garlic, Crushed
• 1 pint Baby Bella Mushrooms, Sliced
• 16 ounces, fluid Crushed Tomatoes
• 1 teaspoon Italian Seasoning
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Sugar
• 4 ounces, weight Mascarpone Cheese
• 1 cup Light Cream
• 1/2 cups Shredded Pecorino Romano Cheese
• 1 pound Rotini Pasta, Cooked
• 1 cup Frozen Sweet Baby Peas
• 1/2 cups Parmesan Cheese

1. Heat a large skillet on medium heat.
2. Add ham and brown for 2 minutes.
3. Remove from pan and set aside.
4. Add olive oil, onions, garlic and mushrooms; saute for 5 minutes until onions are clear and mushrooms are soft.
5. Add to the ham and set aside.
6. Add crushed tomatoes, Italian seasoning, salt, pepper and sugar to the pan.
7. Stir well, bring to a boil, and add mascarpone cheese, cream and romano cheese.
8. Lower heat to low and stir to combine until cheeses are melted.
9. Add the ham and vegetables, mix, then add cooked pasta and peas.
10. Toss lightly to combine and top with parmesan cheese.
11. Remove from heat.
12. Serve hot.

ham, olive oil, onion, garlic, bella mushrooms, tomatoes, italian seasoning, kosher salt, black pepper, sugar, mascarpone cheese, light cream, romano cheese, rotini pasta, frozen sweet, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/pasta-with-peas-ham-and-mushrooms/ (may not work)