- In a pot of boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.
- In the same pot over medium heat, soften the onion and garlic in the oil, about 3 minutes. Deglaze with the wine, mustard and cooking juices. Bring to a boil.
- Add the peas and continue cooking for 2 minutes. Add the pasta and meat and continue cooking until the pasta has absorbed most of the broth, about 4 minutes. Remove from the heat and add the butter, basil and cheese. Adjust the seasoning.