Shells With Peas, Carrots, and Mint

Name: Shells With Peas, Carrots, and Mint
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch baby carrots, trimmed and halved; 59 milliliters torn fresh mint leaves; 2 Tbsps olive oil, divided; 355 milliliters frozen peas; 454 grams box medium shells

Shells With Peas, Carrots, and Mint might be just the main course you are searching for. Watching your figure? This dairy free recipe has 379 calories, 12g of protein, and 6g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up shells, torn mint leaves, peas, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 24 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water.

Ingredients you will need

Water

Pasta

Add peas during last 2 minutes of cooking; drain pasta and peas and return to pot.

Ingredients you will need

Pasta

Peas

Equipment you will use

Pot

While pasta cooks, toss carrots on a large rimmed baking sheet with 1 tablespoon oil and 1/4 teaspoon each salt and freshly ground black pepper. Roast carrots 15-18 minutes; toss pasta, reserved pasta water, and peas with carrots, mint, and remaining 1 tablespoon oil in pot. Divide among 6 bowls.

Ingredients you will need

Ground Black Pepper