In a heavy bottom sauté pan, heat 2 tablespoons of olive, add onions and cook until soft and translucent. Add garlic and thyme and sauté. Once cooked, remove and set aside.
Heat additional 2 tablespoons of olive oil and butter. Add mushrooms and cook until browned (approximately 8-10 minutes).
While mushrooms are cooking, cook orecchiette as per package instructions to al dente.
Add onion mixture to cooked mushrooms, add salt and pepper to your liking. Add crumbled bouillon and stir well.
Add wine and reduce for 1 minute. Stir in your thawed peas.
Pour in the cream, add your lemon zest and juice and stir. Bring mixture to a simmer.
Drain your pasta (reserve some of the pasta water). Add your orecchiette to the mixture and stir, add parmesan and stir well. If more liquid is desired, add some pasta water until you get your consistency. Taste and add more salt, pepper and parmesan if required. Top with parsley and stir. Serve immediately with an additional sprinkle of parmesan cheese.