Categories: Main Dish, Pasta

Ingredients

• 1 (16 ounce) package farfalle pasta
• 2 tablespoons olive oil
• 1 teaspoon chopped garlic
• 2 lbs assorted sliced mushrooms (shiitakes, buttons, or criminis)
• 1 teaspoon fresh thyme
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 1/2 cup frozen peas
• 1/2 teaspoon kosher salt
• 1/2 cup grated parmesan cheese, plus more for serving

Directions

1. Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.

2. Meanwhile, in a big skillet, heat the oil over medium heat.

3. Add in the garlic, mushrooms, and thyme; saute for 1 minute.

4. Add in the broth; simmer over med-low heat, stirring occasionally.

5. When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.

6. When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.

7. Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.

8. Taste and adjust seasoning with salt/pepper.

9. Serve immediately, topped with additional Parmesan cheese.

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