Easy Creamy White Wine Pasta with Peas

Michael loves pasta. I'm convinced that if he had never met me, he would be eating pasta for dinner (and lunch, and possibly even breakfast) every day of the week. I actually never really ate pasta before Michael and I started dating, but I am now starting to make more Italian food to please my man! This vegetarian recipe is so simple to make - it only took me about fifteen minutes. I was even able to sneak some vegetables into this dish, which is always a plus if your husband generally tends to avoid anything green in color. Plus it makes a ton of food, so Michael will be able to bring the leftovers to work with him for the next few days.

Serves 8,
Unless you invite Michael. In which case, serves about 3-4.

Ingredients:

• 4 tablespoons butter
• 2 tablespoon olive oil 
• 6 garlic cloves, minced
• 1 16 oz bottle dry white cooking wine
• 1/2 cup water 
• 1 lb whole wheat pasta of your choice (I chose spaghetti) 
• 1 1/2 cups fresh or frozen peas, thawed (DO NOT use sweet peas from a can!)
• 1/4 cup whole milk or heavy cream 
• 1 cup freshly grated parmesan 
• Salt & pepper to taste

Directions: 

1. Melt butter over medium heat in a large pot 
2. Add olive oil 
3. Add the garlic, and saute until almost brown
4. Slowly pour the wine and the water into the pot, bringing to a steady boil
5. Add salt 
6. Once the mixture is boiling, add the pasta
7. Stir frequently until "al dente" - about 7 or 8 minutes. Most of the liquid will be absorbed.
8. Once the pasta is cooked thoroughly, add the milk, then the cheese
9. (*DO NOT DRAIN!*) 
10. Stir pasta until creamy 
11.  Pepper to taste, and serve warm