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. Sitr 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.