Pork, Mushroom and Roasted Red Pepper Pasta

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   1.

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   Heat a pot full of water to cook the pasta.

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   Salt the water with sea salt when it boils, then add farfalle.

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   Cook for 11-12 minutes or according to your package instructions for al dente.

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   When done drain it but reserve about a cup of the pasta water (see note).

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   2.

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   In the meantime heat a skillet over medium heat.

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   Saute mushrooms in olive oil over medium heat until softened.

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   Season with a dash of table salt.

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    3.

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    Add roasted red peppers and pork.

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    4.

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    Pour reserved roasted red pepper juice over meat and veggie mixture.

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    Cook until the mixture is heated through.

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    5.

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    When pasta is done, drain it and pour it into a large serving bowl.

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    6.

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    Add sauce and mix.

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    7.

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    Sprinkle with cheese.

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    Enjoy!

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    Note: If you need moisture in your pasta, use about 1/4 cup of the reserved pasta water and pour it over the pasta before adding sauce.

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    Also you can pour olive oil over the pasta instead.

* Per serving · 4 servings · Values may vary.