campanelle and sautéed mushrooms

1/2 cup campanelle pasta (or another variety of your choice!)
2 tablespoons butter
4-5 baby bella mushrooms, washed and thinly sliced
pinch of rosemary
Asiago cheese, for garnish

Cook the pasta according to package directions. Meanwhile, melt 1 tablespoon of the butter over medium-low heat. Then add the sliced mushrooms and rosemary, and sauté for 4-5 minutes until the mushrooms have released all of their juice. Turn the heat down to low while the pasta finishes cooking. When the pasta is done and has been drained, add one more tablespoon of butter to the mushrooms and increase the heat back to medium-low. When the butter has melted and begins to foam, pour the butter and mushrooms over the pasta and stir to combine. Garnish with freshly grated asiago!

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