Small Shells With Mushroom And Pea Sauce - cooking recipe

Ingredients
    2 c. small shells (uncooked)
    2 c. sliced fresh mushrooms
    1/2 c. butter
    1 (10 oz.) pkg. frozen peas, thawed
    1/2 c. Parmesan cheese
    1/2 c. heavy cream
    salt and pepper to taste
Preparation
    In large saucepan, cook shells until tender.
    Drain. Meanwhile, in skillet, saute mushrooms in melted butter for one minute.
    Add the peas, cheese and cream.
    Stir until sauce bubbles.
    Combine in cooked shells and toss until coated.
    Serves 4.

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