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BelGioioso Spring Pasta Recipe

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This recipe for BelGioioso Spring Pasta, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Elfner
Added: Thursday, September 4, 2008


1- 16 oz. package Orecchiette Pasta (or pasta of your choice) cooked to package instructions, cooled, and lightly oiled
2 Tbls. Unsalted butter
3 c. assorted wild mushrooms, cleaned and sliced
4 Roma tomatoes, diced
2 c. fresh (or frozen) baby peas
¾ c. heavy cream
1 c. BelGioioso grated Parmesan Cheese
1 – 16 oz. package BelGioioso Fresh Mozzarella, 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. Add Roma tomatoes and baby peas and stir to combine
Add heavy cream, Parmesan cheese, and diced Mozzarella. Stir to combine.
Toss Orecchiette pasta into sauce.
Season with Kosher salt and cracked black pepper.
Serve immediately and enjoy!




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