1/2 c. extra virgin olive oil
1 lb. ground turkey sausage, removed form casing
Sea salt
Fresh ground black pepper
10 oz. pkg. frozen peas, defrosted slightly
1 lb. dried farfalle pasta
1/2 c. freshly grated Grano Padano

In large pot, bring 6 quarts of salted water to a boil.

In large sauté pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and sauté breaking up any large lumps until golden brown. Remove meat from pan, and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Sauté until all liquid from the mushrooms have evaporated, about 5 minutes. Add peas and sauté for 4 minutes. Return the meet to the pan and cook for another 3 minutes. Remove from heat and set aside.

When the pot of water has come to a boil. Add pasta and cook until all dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

Cook time: about 25 minutes and makes 4 servings.