Farfalle With Mushrooms and Peas

• farfalle pasta↗1 ounce

  (16 ounce) package

• olive oil↗2 tablespoons
• chopped garlic1 teaspoon
• assorted sliced mushrooms (shiitakes, buttons, or criminis)2 lbs
• fresh thyme↗1 teaspoon
• chicken broth or 1/2 cup vegetable broth↗1⁄2 cup
• frozen peas↗1⁄2 cup
• kosher salt↗1⁄2 teaspoon
• grated parmesan cheese, plus more for serving1⁄2 cup

Step-by-step instructions

1. 1

   Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.

2. 2

   Meanwhile, in a big skillet, heat the oil over medium heat.

3. 3

   Add in the garlic, mushrooms, and thyme; saute for 1 minute.

4. 4

   Add in the broth; simmer over med-low heat, stirring occasionally.

5. 5

   When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.

6. 6

   When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.

7. 7

   Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.

8. 8

   Taste and adjust seasoning with salt/pepper.

9. 9

   Serve immediately, topped with additional Parmesan cheese.