Ingredients
- 2 lbs pasta (rotini or penne work great)
- 1 cup pesto (store-bought or homemade)
- 1½ blocks cream cheese
- 3 cups frozen peas
Directions
- Boil pasta until al dente. Reserve a cup of pasta water before draining.
- In a large pot or skillet, melt cream cheese over low heat. Add in pesto and stir until smooth.
- Add a bit of pasta water to loosen the sauce as needed.
- Add the frozen peas to the pasta and warm through.
- Drain pasta and peas.
- Toss cooked pasta with the sauce until evenly coated. Adjust seasoning if needed.
- Serve hot, with crispy chicken and honey lemon sourdough.
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