Creamy Parmesan-Garlic Pasta

Bow tie pasta is stirred into a creamy Parmesan-garlic sauce with cooked onions, peas, and pine nuts.

Ingredients:

• 1 lb. bow tie pasta
• Sauce:
• 3 Tb. butter, divided
• 2 Tb. flour
• 2 Cups cream (plus additional milk as necessary if mixture gets too thick)
• 4 cloves garlic, minced
• Pinch of nutmeg
• 1/2 t. salt
• 1/4 t. pepper
• 1 C. grated parmesan
• 1 Vidalia Onion, thinly sliced
• 10 oz. Frozen Peas
• 1/2 C. Pine Nuts, Toasted

Directions:

Cook pasta according to directions, drain. In skillet, place 1 Tb. of the butter. Once melted, add in Vidalia slices. Stir occasionally until softened and lightly golden. Remove from skillet and set aside. In the same skillet add remaining 2 T. butter and melt. Whisk in flour until mixed. Whisk in cream and stir until thickened. Stir in garlic, nutmeg, salt, pepper and parmesan. Stir in frozen peas; cook over medium heat until peas are cooked through and sauce is warmed. Once pasta is cooked and sauce is warmed, pour sauce over pasta in pasta pot. Stir in toasted pine nuts, and onions. Serve with additional parmesan cheese.

Number of Servings: 6

Notes from the Cook: If sauce gets too thick, simply stir in a little warmed milk.