1 pound farfalle pasta, cooked and cooled (according to directions)

1/2 cup cooked peas (fresh or frozen)

1 pound dryad saddle mushrooms, cleaned and chopped(can substitute with any wild mushrooms)

12 field garlic bulbs, cleaned

1 cup extra virgin olive oil

2 tablespoons lemon juice

zest from one lemon

3 tablespoons champagne vinegar

2 sprigs fresh mint leaves, roughly chopped

1 sprig fresh rosemary, roughly chopped

2 tablespoons fresh thyme, roughly chopped

salt and pepper to taste

grated parmesan to taste

For Marinade

Heat 1/4 cup olive oil in a large skillet over medium heat. Add mushrooms and cook for 3 minutes. Stir in field garlic, thyme, rosemary salt and pepper, cook for 3 more minutes. Remove from heat and add 1/4 cup olive oil and vinegar. Marinate in the refrigerator for several hours or overnight.

For Pasta

In a large bowl, toss together pasta, peas, mushrooms, lemon juice and 1/2 cup olive oil. Then add the mint leaves, zest and parmesan. Salt and pepper to taste. Cover with plastic and chill in the fridge. Let return to room temperature before serving.