Creamy Peas and Pasta

• 12 cup water
• 1 teaspoon chicken bouillon
• 34 cup sliced celery
• 13 cup chopped carrot
• 13 cup chopped onion
• 2 teaspoons dried parsley or 2 tablespoons fresh parsley
• 1 12 teaspoons salt
• 18 teaspoon pepper
• 1 teaspoon dill weed
• 1 34 cups milk
• 1 12 tablespoons flour
• 1 tablespoon butter
• 1 cup cooked and drained frozen peas
• 6 cups cooked and drained rotini pasta (any kind is fine really... besides spaghetti noodles)

1. In saucepan combine water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
2. Cover and simmer until veggies are tender (about 15-20 minutes).
3. Add 1- 1/2 cups of milk and heat until hot.
4. Blend flour with 1/4 cup milk stirring till smooth, then stir into saucepan.
5. Cook, stirring constantly until smooth and bubbly.
6. Stir in peas and pasta.
7. NOTE: If all veggies are chopped ahead of time and peas and noodles are cooked and drained, then preparation time is accurate.

water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed, milk, flour, butter, frozen peas, rotini pasta

Taken from www.food.com/recipe/creamy-peas-and-pasta-185793 (may not work)