Pasta with Mortadella, Peas and Swiss Cheese

Name: Pasta with Mortadella, Peas and Swiss Cheese
Ingredients: 8 ounces lumache or other short pasta; 1½ cups frozen peas; 4 tablespoons unsalted butter, divided; 1 cup diced mortadella; ½ cup grated Swiss cheese; freshly ground black pepper, to taste; olive oil, for finish; ¼ cup finely grated Parmesan cheese

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Pasta with Mortadella, Peas and Swiss Cheese

Ingredients

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than al dente according to package directions. Add peas and cook for 1 minute. Drain, reserving 1 cup cooking liquid.

Step 2

In the same pot used to cook the pasta and peas, melt 2 tablespoons butter over medium heat. Add mortadella and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.

Step 3

Add cooked pasta and peas and ½ cup reserved cooking liquid to pot and stir to combine. Add Swiss cheese and remaining 2 tablespoons butter and stir vigorously until combined. If necessary, add more reserved cooking liquid to loosen the sauce.

Step 4

Add prepared mortadella and stir to combine. Season with pepper to taste. Drizzle with olive oil and top with Parmesan cheese. Serve immediately.