• 1/2 lb Dried Rstd. Red Pepper Linguini
• 1/2 Cup Frozen Sweet Peas
• 1 lb Fresh Wild Mushrooms - cleaned and cut down if large
• 12 oz Baby Spinach
• 20 ea Cherry Tomatoes-cut in half
•   Salt and Pepper
•   Extra Virgin Olive Oil

Cook the pasta according to directions on the package.

Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.