Christmas Eve Pasta(Penne With Peas And Red Bell Pepper)

• 3 Tbsp. olive oil
• 2 cloves garlic, peeled and crushed
• 1 c. peeled and sliced yellow onions
• 1 c. julienned red bell pepper
• 1/4 c. chopped fresh parsley
• 3 eggs, beaten
• 2 c. half and half
• 1 (10 oz.) pkg. frozen peas, thawed
• 1 lb. penne
• 1/2 c. chopped fresh basil
• 1/4 c. grated Parmesan cheese
• salt and freshly ground black pepper to taste

1. Heat a large frying pan.
2. Add the olive oil, garlic, onions, bell pepper and parsley; saute until tender.
3. Bring a large pot of water with a pinch of salt to a boil.
4. In a small bowl, beat the eggs together with the half and half; set aside.
5. Place a colander in the sink; put the thawed peas in it.
6. Cook the pasta in the boiling salted water until al dente; drain it into the colander onto the peas (this will cook the peas sufficiently).
7. Return the drained pasta and peas to the pot; add the sauteed vegetables, basil, egg and half and half mixture and Parmesan cheese.
8. Toss this all together; serve immediately.

olive oil, garlic, onions, red bell pepper, fresh parsley, eggs, frozen peas, penne, fresh basil, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243590 (may not work)