Farfalle with Turkey Sausage, Peas and Mushrooms
- 1/2 cup extra virgin olive oil
- 1 pound ground turkey sausage, removed from casing
- Sea salt and freshly ground black pepper
- 10 ounces cremini mushrooms, coarsely chopped
- 1 (10 ounce) package frozen peas, defrosted slightly
- 1 pound dried farfalle pasta
- 1/2 cup freshly grated Grano Padano
- In a large pot, bring 6 quarts of salted water to a boil.
- In a large saute pan over high heat, add 2 tablespoons olive oil.
- Season turkey with salt and pepper.
- Add turkey and saute breaking any large lumps until golden brown.
- Remove meat from pan and set aside.
- Add 2 tablespoons olive oil to pan and heat.
- Add chopped mushrooms and season with salt and pepper.
- Saute until all the liquid from the mushrooms has evaporated, about 5 minutes.
- Add the peas and saute for 4 minutes.
- Return the meat to the pan and cook for another 3 minutes.
- Remove from heat and set aside.
- When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes.
- Drain in a colander.
- Return pasta to the pot and add the meat mixture.
- Combine thoroughly and gently cook over medium heat for 5 minutes.
- Drizzle in remaining olive oil.
- If the mixture is dry, do not hesitate to use more olive oil if necessary.
- Check the seasoning.
- Turn off the heat and add the grated cheese.
- Stir well and serve in large bowl.
extra virgin olive oil, turkey sausage, salt, cremini mushrooms, frozen peas, pasta
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/farfalle-with-turkey-sausage-peas-and-mushrooms-recipe2.html (may not work)