Heat 1 tablespoon olive oil in a large sauté pan over medium heat.  Add the turkey sausage, breaking it up into small pieces with a wooden spoon, and cook for 5 minutes.

Add the remaining 1 tablespoon of olive oil and add the mushrooms.  Cook for another 4-5 minutes until the mushrooms have browned and their liquid has evaporated.

Add the water and scrape up the brown bits from the bottom of the pan.  Add the farfalle and a pinch of salt and stir to combine.  Bring to a boil, then reduce the heat to medium low and cook for 11-15 minutes or until the pasta is tender and most of the water is absorbed, stirring occasionally. Add the peas during the last 4-5 minutes of cooking time.

When the pasta is done, remove from heat and stir in the parmesan cheese and fresh basil.  Adjust the seasoning as necessary and serve with additional parmesan cheese if desired.

Serve and enjoy!