Desperation Dinner

I made a version of this tonight. It's one of my all-time favorite go-to dinners for our son, but I like it and so does my husband. I keep these ingredients in the fridge/freezer most of the time, so when the cupboard is bare, dinner isn't always delivery. 10 minutes and you're done.

Below my version is the actual recipe. It's good and simple too, but I have to actually plan ahead and shop for this dish. They are really nothing alike, but sometimes you just have to make due and that's ok.

Meagan's Desperation Pasta
Pasta - ravioli, tortellini, whatever you have
Peas, asparagus, broccoli, carrots - again, whatever you have
Butter
Lemon
Parmesan cheese
Black Pepper

Cook pasta, add the veggies and boil in together. Drain pasta and veggies. Return to pot, stir in butter and parmesan to taste. Squeeze in fresh lemon. Grind black pepper on top and serve.

Actual Recipe - Pasta with Peas, Cream, Parsley, and Mint
1 16-ounce package large shell pasta or elbow pasta
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley, divided

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.