Creamy Pea Pasta

Note to self: Stop shooting photos in the blue bowls. The coloring is horrible, and my photoshop skillz just aren’t good enough.

Side note: Andrew picked up a new 50mm 1.4, which means that when he’s gone it may or may not find a semi-permanent home on my Rebel. I like the fisheye, but I love the 50!

This is another one of those, “I need to eat something that resembles dinner so I don’t resort to snacking all night.” I also figured I should incorporate a little bit of vegetables.

Inspiration: Pinch of Yum

Ingredients

• 1 cup medium whole wheat pasta [I used shells!]
• 1 1/3 cup frozen peas
• 3 tablespoons cream [soy for me]
• 1 tablespoon cream cheese [also soy]
• 1 tablespoon garlic
• salt and pepper to taste
• splash of olive oil
• 2 handfuls of spinach

Preparation

1. Heat the peas, either on the stovetop or microwave for the lazy.
2. Add the peas, cream, cream cheese, garlic, salt, pepper, and olive oil to a blender or food processor. Puree.
3. Cook pasta according to directions. Drain and return to pot.
4. Pour in pea puree. Mix on low heat.
5. Add in spinach and stir until wilted.
6. Serve in non-ugly bowl.
7. Top with parmesan if you feel so inclined.