Shells With Peas, Carrots, and Mint

Ingredients

• 1 bunch baby carrots trimmed halved
• 0.3 cup torn mint leaves fresh
• 2 tablespoons olive oil divided
• 1.5 cups peas frozen
• 1 pound shells 

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 42
2. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water.
3. Add peas during last 2 minutes of cooking; drain pasta and peas and return to pot.
4. While pasta cooks, toss carrots on a large rimmed baking sheet with 1 tablespoon oil and 1/4 teaspoon each salt and freshly ground black pepper. Roast carrots 15-18 minutes; toss pasta, reserved pasta water, and peas with carrots, mint, and remaining 1 tablespoon oil in pot. Divide among 6 bowls.