Pasta Shells, Mushrooms and Baby Peas 

6 cups (1 lb.) fresh white mushrooms (or 3 pkg. [8 oz. each.] sliced) 
3 TB extra virgin olive oil 
1 cup sliced leeks or scallions (green onions) 
1 cup canned vegetable or low sodium chicken broth 
1 can (14-1/2 oz.) diced tomatoes, drained 
1/2 tsp. salt 
1/4 tsp. ground black pepper 
1-1/2 cups frozen baby peas 
1 lb. pasta shells 
1/2 cup freshly grated Parmigiano-Reggiano cheese 

Trim mushrooms (discard stems) and thickly slice; 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 sliced mushrooms; saute 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, about 8 minutes. 
Transfer hot pasta to a large serving bowl; add mushroom and
pea mixture and the cheese; toss until pasta is coated. 

Servings: 6 

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