Farfalle with Mushrooms and Peas Recipe snickerus

• 1lb Farfalle/Bow-tie pasta
• 1 bag sliced cremini mushrooms (about 12oz)
• 1C frozen peas
• 1-2 C mushroom broth (we used the Better Than Bullion brand)
• Spoonful minced garlic (used the jarred kind sitting in the fridge)
• Extra Virgin Olive Oil
• Shaved Grana Padano or Parmesean
• Fresh Ground Pepper and Salt

1. Put salted water up to boil for pasta.
2. In the meantime, set a heavy skillet over med-low heat with a glug of .
3. Once the is heating up, add the garlic.
4. Grind in some pepper and cook garlic until golden, sauteeing to prevent burning.
5. Add the mushrooms.
6. After about 5 minutes, add some more pepper.
7. Continue to cook until most of the liquid has released and is evaporated (about 5-7 minutes more), and mushrooms are sticking to the pan a bit.
8. Your water is probably boiling now, so you can add the pasta.
9. Deglaze by adding some of the broth to the pan and scraping up the mushroom bits stuck to it.
10. Add frozen peas and broth to cover it all.
11. Put in some more pepper (OK, I like pepper).
12. Allow to reduce (you can do this pretty quickly setting the heat to high as long as youre watching it and stir often) until most of the liquid is gone.
13. If you wanted to add some cream you could at this point and let it cook for 1-2 more minutes to blend (but lower the heat!).
14. Salt to taste (will depend on the broth).
15. Your pasta will likely be done at some point during this phase, drain it.
16. Drizzle a little on the pasta and toss.
17. Divide into bowls or onto plates, top with some of the pea/mushroom mixture and finish with shaved cheese and another couple grinds of pepper.

pasta, cremini mushrooms, frozen peas, mushroom broth, spoonful minced garlic, extra virgin, ground pepper

Taken from www.chowhound.com/recipes/farfalle-mushrooms-peas-12264 (may not work)