Farfalle with Pea Cream, Mushrooms and Sausage

This dish is all about balance. The natural sweetness of peas blends into a smooth, velvety cream, while sausage and champignon mushrooms add depth and character.

A comforting pasta recipe, simple in execution but rich in flavor, perfect for everyday cooking with a refined touch.

Ingredients (for 2 people)

• 180 g farfalle pasta
• 150 g sausage
• 150 g peas (fresh or frozen)
• 150 g champignon mushrooms
• 1/2 onion
• 2 tbsp grated Parmigiano Reggiano
• Extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Pasta cooking water, as needed

Method

1. Bring a pot of salted water to a boil and cook the peas for 5–6 minutes, until tender. Drain and set aside.
2. In a large pan, sauté the finely chopped onion with a drizzle of extra virgin olive oil. Add the sausage, removed from its casing and crumbled, and cook until well browned.
3. Add the champignon mushrooms, cleaned and sliced. Cook over medium heat until they release their moisture and become soft. Season with salt and pepper.
4. Blend the peas with a small ladle of their cooking water until smooth and creamy. Adjust the consistency if needed.
5. Cook the farfalle in the same water used for the peas. Drain al dente, reserving some cooking water.
6. Add the pea cream to the pan with sausage and mushrooms. Stir well, then add the pasta and a little cooking water. Finish with Parmigiano, mixing gently until creamy.
7. Serve immediately with freshly ground black pepper.

A personal tip

For an extra layer of freshness, add a touch of lemon zest at the end. If you prefer a bolder flavor, replace Parmigiano with Pecorino Romano.