Linguine and Peas

• 1 pound pasta, linguine prefer whole wheat
• 2 1/2 tablespoons olive oil
• 2 large shallots chopped, or 3 medium
• 3 cloves garlic minced, or to taste
• 1 large carrots diced
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper freshly ground, or to taste
• 6 tablespoons tomato paste
• 1 teaspoon thyme dried
• 1 teaspoon parsley flakes dried
• 1/2 teaspoon oregano dried
• 2 cups peas, frozen thawed
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
3. Rinse paster under the cold water, drain the pasta, reserving 2 cups of the pasta water.
4. Meanwhile, heat the oil in a large nonstick pan over medium heat.
5. Add the shallots, garlic, carrots, salt, and pepper.
6. Cook until tender, about 6 to 8 minutes.
7. Add the tomato paste and 1/2 cup of the hot pasta water.
8. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.
9. Stir in the thyme, parsley and oregano.
10. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if pasta is too dry.
11. Transfer to a platter and serve immediately.

pasta, olive oil, shallots, garlic, carrots, salt, black pepper, tomato paste, thyme, parsley, oregano, peas, parmesan

Taken from recipeland.com/recipe/v/linguine-peas-50543 (may not work)