Ingredients

• 16 oz. package orecchiette pasta
• (or pasta of your choice)
• 2 tbsp. unsalted butter
• 3 cups assorted wild mushrooms, cleaned and sliced
• 4 Roma tomatoes, diced
• 2 cups fresh (or frozen) baby peas
• 4 oz. BelGioioso Mascarpone cheese
• 1/2 cup heavy cream
• 1 cup BelGioioso Parmesan cheese, grated
• 16 oz. BelGioioso Fresh Mozzarella cheese, diced
• Kosher salt and cracked black pepper to taste

Directions

• Cook pasta to package instructions, cool, lightly oil, and set aside.
• In a large sauté pan, heat butter over medium-high heat.
• Add sliced wild mushrooms and sauté for 1 minute.
• Stir in Roma tomatoes and baby peas to combine.
• Add heavy cream, BelGioioso Mascarpone, Parmesan and Fresh Mozzarella. Stir to combine.
• Toss pasta into sauce and season with Kosher salt and cracked black pepper. Serve immediately.

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