Farfalle (Butterfly in Italian) with Turkey Sausage, Peas and Mushrooms

Trust me - I knew when I was making this how 'Bland' it can look. This is a 'Heavy' meal and tastes SO delicious! The Bowl on the left is before I grated the mozza and the right is after. One of these bowls can stuff my entire family. The pasta I used was a whole wheat pasta and the flavor was much more intense.

Recipe

1/2 cup extra virgin olive oil

1 pound ground turkey sausage (removed from casing)

cracked black pepper corn

fresh mushrooms (chopped only in 1/2 is best)

1 package frozen or canned peas

1 box of whole wheat farfalle (or regular bow tie) pasta

1/2 cup freshly grated cheese - Mozzarella or any other strong cheese tastes best.

In a large pot, bring salted water to a boil.
In a large frying pan over high heat, add a little olive oil. Add turkey sausage by squishing the turkey out of the skin. Add some salt and pepper. Break up the turkey well until golden brown. Remove meat from pan and set aside. For this recipe do not pour out the remaining 'juices' that the turkey meat left behind. It adds flavor to the veggies very well. It's not a greasy meal anyway because you are using turkey. If there is not that much 'juice' left over, add a bit of olive oil. Add chopped mushrooms and season with salt and pepper. Saute for 5 minutes. Add the peas and saute for 5 more minutes. Return the meat to the pan and cook for another 3 to 5 minutes. Remove from heat and set aside.
When the pot of water has come to a boil, add pasta and cook as directed on the package. Usually 8 - 12 minutes. Drain pasta when cooked. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in a little olive oil to prevent 'stickiness' or that 'dry' texture to your pasta. Stir well and serve in large pasta bowl. I like to grate the cheese as the pasta steams in front of everyone. This little dish can look boring but it tates GREAT!