Creamy Pasta with Peas

• large pot with lid
• wooden spoon
• colander
• large saucepan

• 12 oz fresh pasta  or  8 oz dry pasta
• 1½ t salt, divided
• 1½ c frozen pas
• 1 T olive oil
• 3 cloves garlic, minced
• 2 c milk
• ½ t nutmeg
• 1 c parmesan, grated

Fill pot with water, add 1 t salt, cover, and bring to a boil.

Cook the pasta:

• Fresh pasta – 3 minutes
• Dry pasta – 1 minute less than stated on the package

Stir in the peas, turn off heat, and let stand for 1 minute, then drain.

Meanwhile, heat oil over medium-high heat, add garlic, and sauté for 1 minute. Add milk, ½ t salt, and nutmeg and stir until it starts to simmer. Reduce heat and continue simmering for 5 minutes.

When the sauce is ready, stir in the pasta and peas. Remove from heat, stir in cheese, and serve.

Adapted from the recipe for “Creamy linguine with garlic, peas, and nutmeg” in 15-Minute Vegetarian (read my review).

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