Traditionally, this dish is made with pork sausage. But in an effort to lighten things up, I use turkey sausage, which in general is a great, healthy alternative to pork. I promise that you won’t be able to tell the difference.
in a Large Sauté pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and sauté until golden brown, breaking up any large clumps, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside. Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and ½ teaspoon each of salt and pepper. Sauté until all the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and sauté for 2 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, reserving ½ cup of the cooking water. Return the pasta to the pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes. Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat. Add the Parmesan cheese and toss to combine. Transfer the pasta mixture to a large bowl and serve.