Recipe - Creamy Mostaccioli With Snap Peas

8 ounce Mostaccioli or corkscrew
macaroni
2 cup Fresh sugar snap peas,
halved crosswise
8 ounce Cooked pork
1 2/3 cup ThymeMushroom Sauce (recipe
follows)
1 lg Tomato, seeded and chopped
Shredded smoked mozzarella
or Parmesan cheese
(optional)

THYMEMUSHROOM SAUCE
6 ounce Halved or cutup fresh
mushrooms
One half cup Chopped onion
2 Cloves garlic, minced
1 One half teaspoon Snipped fresh thyme or
One half teaspoon Dried thyme, crushed
One half teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Margarine or butter
1 12oz can (1 One half cups)
evaporated skim milk
4 teaspoon Cornstarch
One fourth cup Dry white wine

~Better Homes and Gardens, May, 1994

In a Dutch oven or large saucepan cook pasta in boiling salted water
according to package directions. Add peas the last 2 minutes of cooking.
Drain.

Meanwhile, cut pork into matchsticksize strips. In a medium saucepan heat
ThymeMushroom Sauce, adding water if the sauce seems too thick. Add meat;
heat through. Gently stir in tomato. Remove from heat.

To serve, turn pasta mixture into a serving bowl; top pasta and snap peas
with mushroom sauce. If desired, sprinkle with cheese. Makes 4 maindish
servings.

THYMEMUSHROOM SAUCE: In a large skillet cook mushrooms, onion, garlic,
thyme, salt, and pepper in hot margarine or butter till tender.

Stir together milk and cornstarch; stir into skillet. Cook and stir till
thickened and bubbly. Add wine; cook and stir for 2 minutes more.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .