Farfalle with Turkey Sausage, Peas and Mushrooms
Level: Simple Serves: 4
Nutritional Details Per Serving: Calories: 981 | Total Fat: 43g | Saturated Fat: 9g | Carbohydrates: 99g | Fiber: 8g | Sugars: 8g | Protein: 48g | Cholesterol: 98mg | Sodium: 980mg
Total Time: 40 minutes (Preparation: 15 minutes | Cooking: 25 minutes)
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 pound turkey sausage, ground and removed from the casing
- Sea salt and freshly ground black pepper, to taste
- 10 ounces cremini mushrooms, roughly chopped
- 1 package (10 ounces) frozen peas, partially thawed
- 1 pound dried farfalle pasta
- 1/2 cup freshly grated Grana Padano cheese
Instructions
- Fill a large pot with 6 quarts of salted water and bring to a boil.
- While the water heats, heat a large saut pan over high heat with 2 tablespoons olive oil. Season the turkey sausage with salt and pepper, add to the pan, break it up, and cook until browned and fully cooked. Remove sausage and set aside.
- Add another 2 tablespoons olive oil to the pan over gentle heat. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until liquid releases and evaporates, about 5 minutes. Stir in peas and cook 4 minutes more. Return sausage to the pan, stir together, and cook 3 minutes. Remove from heat and reserve.
- Add farfalle to boiling water and cook until just al dente, about 8 minutes. Drain in a colander.
- Return pasta to the pot, add meat-vegetable mixture, and stir over medium heat for 5 minutes. Drizzle with remaining olive oil; add more if dry. Adjust seasoning with salt and pepper.
- Turn off heat, stir in grated Grana Padano until melted and distributed. Serve hot in a large bowl.
Grana Padano is a firm, grainy cow's milk cheese with a rich flavor similar to Parmigiano-Reggiano. Dive into this hearty, flavor-packed pasta dishsavory sausage, earthy mushrooms, and sweet peas come alive in a silky olive oil embrace. It's simple, satisfying, and perfect for weeknight wins that feel like restaurant magic!
