Penne With Herbs, Tomatoes, And Peas

• 8 ounces uncooked penne pasta
• 1 cup frozen green peas, thawed
• 3 tablespoons extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 3 cups cherry tomatoes, halved
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup thinly sliced fresh basil leaves
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.
2. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.
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penne pasta, frozen green peas, extravirgin olive oil, garlic, cherry tomatoes, kosher salt, freshly ground black pepper, basil, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/penne-herbs-tomatoes-peas (may not work)