Creamy Mushroom Cavatappi

• 12 ounces cavatappi pasta or 12 ounces campanelle pasta
• 2 teaspoons olive oil
• 1 small onion, chopped
• 1 (8 ounce) package sliced mushrooms
• 1 tablespoon cornstarch
• 1 12 cups milk
• 12 cup freshly grated parmesan cheese, plus additional for serving
• salt and pepper
• 1 (10 ounce) package frozen peas
• 8 ounces deli-sliced ham, cut into 1/2-inch-wide strips

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook as label directs.
3. Meanwhile, in 12-inch skillet, heat oil on medium until hot.
4. Add onion and cook 3 minutes or until beginning to soften.
5. Increase heat to medium-high, and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid evaporates, stirring frequently.
6. Transfer mushroom mixture to small bowl.
7. In 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling on medium, whisking frequently.
8. Boil 1 minute, stirring constantly to prevent scorching on bottom of skillet.
9. Remove skillet from heat and whisk in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
10. Place peas in colander.
11. Pour pasta over peas; drain and return to saucepot.
12. Stir in mushroom mixture, cheese sauce, and ham; toss to coat.
13. Serve with freshly grated Parmesan.

cavatappi pasta, olive oil, onion, mushrooms, cornstarch, milk, parmesan cheese, salt, frozen peas, deli

Taken from www.food.com/recipe/creamy-mushroom-cavatappi-369057 (may not work)