A refreshing take on classic macaroni and cheese, this delicious pasta dinner is a mix of decadent cream, salty cheese, and fresh herbs. Although the sauce is made with cream and cheese, in moderation, this pasta is far from heavy. The fragrant mint provides a tangy coolness and the peas burst in your mouth.
The vegetarian recipe follows a simple technique that's adaptable: Mushrooms, asparagus, and sun dried tomatoes would be wonderful add ins. To see the recipe, read more.
1 16-ounce package large shell pasta or elbow pasta Serves 6-8.
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley, divided
1 16-ounce package large shell pasta or elbow pasta