Penne (type of pasta with cylinder-shaped pieces)
2 pork escalopes
250 grams mushrooms
250 ml cream
200 grams peas
Cook the penne in boiling salted water.
Fry in hot oil 1 chopped onion until soft.
Add 2 thinly sliced pork escalopes and fry the pork escalope strips to brown.
Add 250 grams sliced mushrooms and cook until the mushrooms are soft.
Add 250 ml cream and 200 grams peas.
Season to taste with salt, pepper and Provençal herbs.
Let the cream thicken slightly.
Drain the penne, and stir with the mushroom mixture.