Penne with Herbs, Tomatoes, and Peas

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups cherry tomatoes halved
• 0.3 cup basil leaves fresh thinly sliced
• 3 tablespoons flat-leaf parsley fresh chopped
• 6  garlic cloves thinly sliced
• 0.5 teaspoon kosher salt 
• 3 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese fresh shaved
• 1 cup peas green frozen thawed
• 8 ounces penne pasta uncooked

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Add peas during last 2 minutes of cooking.
3. Drain.
4. Heat a large nonstick skillet over medium-low heat.
5. Add oil; swirl to coat.
6. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high.
7. Add tomatoes to pan; cook 1 minute.
8. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley.
9. Sprinkle with cheese.