Shells With Fresh Mushrooms and Baby Peas
- Trim mushrooms and thickly slice (makes about 6 cups); set aside.
- In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium-high heat.
- Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes.
- Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated.