Farfalle pasta with turkey, green peas and mushrooms

Ingredients:

• 450 g raw turkey sausages, casings removed
• 280 g cremini mushrooms, coarsely chopped
• 0.5 cup extra virgin olive oil
• 1 bag (280g) frozen green peas, thawed slightly
• 450 g dry farfalle pasta (bow ties)
• 0.5 tbsp. freshly grated Grano Padano cheese

Preparation:

1. In a large saucepan, bring 6 quarts of salted water to a boil.
2. Heat 2 tablespoons of olive oil in a large skillet over high heat. Season the turkey with salt and black pepper. Add to the skillet and cook, breaking up any large clumps, until golden brown. Remove the turkey from the skillet. Add 2 tablespoons of olive oil to the skillet and heat through.
3. Add finely chopped mushrooms, season with salt and pepper. Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the green peas and sauté for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
4. When the water in the pan comes to a boil, add the pasta and cook until al dente, about 8 minutes. Drain the pasta in a colander and discard the water. Return the pasta to the pan and add the meat mixture.
5. Mix thoroughly and cook gently over medium heat for 5 minutes. Drizzle with the remaining olive oil. If the pasta is dry, don't be afraid to add more olive oil.Check for salt. Turn off the heat and add the grated cheese. Mix well and serve in a large bowl.