Pasta with Mortadella, Peas and Swiss Cheese
 
 
Makes 4 servings
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
Instructions
  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.
  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.
  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.
  4. Add prepared mortadella and stir to combine. Season with pepper to taste. Drizzle with olive oil and top with Parmesan cheese. Serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-mortadella-peas-and-swiss-cheese/