Pasta Funghi e Piselli

Cook Pete's Penne until al dente in salted boiling water. Reserve some pasta water before draining.

Sauté mushrooms in olive oil with minced garlic until golden.

Add frozen peas and cook for 2-3 minutes. Pour in broth and simmer.

Combine cooked pasta with mushroom and pea mixture, tossing to coat. Adjust consistency with pasta water if needed.

Season with salt, black pepper, and optional red pepper flakes.

Garnish with chopped parsley.

Sprinkle with grated Parmesan.