Small Shells With Mushroom And Pea Sauce - cooking recipe
Ingredients
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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
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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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