Serves: 6
Total Calories: 438

2 cups pasta shells
2 garlic large, halved
6 tablespoons butter or margarine
1/4 cup parsley chopped
1 teaspoon basil dried basil leaves, crushed
1 cup whipped cream
1 cup peas thawed
1/2 cup Parmesan cheese grated
2 tablespoons sunflower kernels roasted

Forty-five minutes to 1 hour before serving:

Cook pasta according to package directions drain and keep hot.

Meanwhile, in a small skillet over medium heat, sauté garlic in butter or margarine until lightly browned. Remove skillet from heat. Discard garlic. Stir parsley and basil into skillet set aside.

In a 10-inch skillet over high heat, boil cream for 5 minutes or until 3/4 cup remains. Stir in parsley butter, peas and Parmesan cheese. Over medium-high heat, bring to a boil. Toss with hot drained pasta. Cover and let stand for 10 to 30 minutes. Stir before serving. Transfer to a heated bowl. Sprinkle with sunflower kernels.

Nutritional Facts:

Serves: 6
Total Calories: 438
Calories from Fat: 278

More Recipes from the Make And Take Cookbook Cookbook:
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Golden Beans And Mushrooms
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Pasta, Peas and Pesto
Potato Puff
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Sunshine Beets
Swiss Onion Casserole
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