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May 27th

Spring Pasta

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  • 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



      • 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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