20 Min 

• 1 lb Penne Pasta
• 10 oz English Peas, shelled
• 2 Fresh Candy Onions, finely chopped
• 8 oz White Button Mushrooms, sliced
• 2-3 Garlic Cloves, crushed
• 1/2 cup Chopped Fresh Parsley (optional)
• Large Pinch Dried Chili Flakes
• 2 cups Heavy Cream
• 1 1/2 cups Grated Parmesan Cheese
• 2 Tbsp Lemon Juice
• Olive Oil
• Sea Salt and Freshly Cracked Black Pepper

Bring large pot of salted water to boil, and cook penne according to package directions until al dente. Drain and set aside.

Meanwhile, in large, heavy skillet, heat a drizzle of oil over medium heat. Add onions and cook 3 minutes, stirring until tender and fragrant. Add garlic and chili flakes and cook 30 seconds, stirring until fragrant. Add mushrooms and cook another 3 minutes until water is released from mushrooms. Increase heat to high and cook 5 minutes longer, stirring until mushrooms lightly brown.

Pour in cream and simmer, stirring often (don’t boil). Stir in peas, reduce heat and simmer 2 to 3 minutes or until slightly reduced.

Add drained pasta and cheese to pan and mix well. Stir in parsley, if using, and lemon juice. Taste and season with sea salt and pepper. Sprinkle with more cheese, if desired, and serve immediately.