2 cups hot cooked farfalle (1 1/2 cups uncooked bow tie pasta)
2 tablespoons grated fresh Parmesan cheese
How to Make It
Heat oil in a large nonstick skillet over medium heat until hot. Add carrot and next 4 ingredients (carrot through garlic); sauté 3 minutes. Stir in tomato juice and basil; simmer 3 minutes. Add peas, salt, and pepper; cook 2 minutes. Add pasta; toss well. Sprinkle with cheese.