Farfalle with Turkey Sausage, Peas and Mushrooms


  • ½ cup freshly grated Grana Padano cheese
  • 1 pound dried farfalle pasta
  • 1 (10 ounce) package frozen peas, defrosted slightly
  • 10 ounces cremini mushrooms, coarsely chopped
  • Sea salt and freshly ground black pepper
  • 1 pound ground turkey sausage, removed from casing
  • ½ cup extra virgin olive oil

1. In a large pot, bring 6 quarts of salted water to a boil.

View full recipe at SpringPad


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