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Farfalle with Turkey Sausage, peas and mushrooms
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| 1/2 cup | extra virgin olive oil |
| 1lb | ground turkey sausage, removed from casing. |
| Sea salt freshly ground black pepper | |
| 10oz | Cremini mushrooms, coarsely chopped |
| 1(10 oz) package | frozen peas |
| 1lb | dried farfalle pasta, (bow ties) |
| 1/2 cup | freshly grated Grana Padano cheese |
Bring salted water to boil and cook pasta
Meanwhile, ln Lg sauté pan over high heat, add 2 tbs olive oil. Season turkey w/salt and papper. Add turkey and sauté, breaking any large lumps, until golden brown. Remove meat from pan and set aside. Add 2 tbs olive oil to pan and heat. Add chopped mushrooms an season w/salt and pepper. Sauté until all the liquid from mushrooms has evaporated, bout 5 mins. Add peas and sauté for 4 mins. Return the meat to the pan and cook for another 3 mins. Remove from heat and set aside.
When water has come Tina boil add pasta and cook until al dente, 8 mons. Drain to colander then return the pasta to the pot and add meat mixture. Combine throughly and gently cook over med-heat for 5 mins. Drizzle remaining olive oil over. Put in large serving dish or on plate. Grate cheese over mixture and serve.
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