Farfalle with Coppata, Mushroom & Spring Peas

Our dear friend and lover of Fortuna's products, MaryAnn Esposito from Ciao Italia Cooking Show sent us over this photo of something she put together using Fortuna's Coppata (Coppata is a piece of coppa rolled with pancetta around it). Farfalle , bow tie pasta, with fresh mushrooms, spring peas and coppata in a secret sauce. 

Here is the recipe from www.ciaoitalia.com

Farfalle with Coppata
Serves 4

2 tablespoons olive oil
1 cup sliced mushrooms
½ cup diced coppata
1 medium onion, diced
2 cloves garlic, minced
½ pound butterfly (farfalle) pasta
1 cup fresh or frozen peas
2 tablespoons minced parsley
Salt and pepper to taste
Grated Pecorino cheese for sprinkling

Heat oil over medium heat in a saute pan; when oil is hot, add the
mushrooms and cook until they give off most of their water. Add
coppata and cook until it begins to brown around the edges. Add
onion and cook until soft. Stir in garlic and cook a couple of
minutes. Set aside.

Boil pasta in salted water until al dente. Scoop ½ cup of pasta
water and add to saute pan. Place saute pan over medium low
heat and scoop the farfalle from the boiling water directly into the
saute pan. Combine the sauce and pasta well. Add the peas,
parsley and salt and pepper to taste. Serve with the grated
cheese.