Pasta and Creamed Peas

1 box (12 oz) Amish Naturals Pasta
4 quarts Water
1 Tbsp Kosher Salt
2 Tbsp Butter
1 ½ cups Mushrooms, quartered
1 cup Chicken Stock
1 cup Frozen Peas
1 tsp Garlic, minced
1 ½ cups Heavy Cream
½ cup Grape Tomatoes, halved
½ cup Parmesan Cheese, grated
Salt and Pepper to taste
1 tsp White Balsamic Vinegar

Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil for 6-8 minutes or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.

In a large sauté pan over medium heat melt butter and sauté mushrooms until nearly tender.  Deglaze pan with chicken stock and let simmer until reduced.  Stir in peas and garlic and sauté for 1 minute.  Turn heat to low and add cream. Simmer for 3 minutes then add tomatoes and cheese.  Season to taste with salt, pepper and balsamic.  Add pasta and cook long enough to heat thoroughly.  Serve immediately.

~ SD