Fresh mint punches up the flavor while peas and baby carrots add to the color and nutrient value of this tasty pasta recipe for Shells With Peas, Carrots, and Mint.
1 (1-pound) box medium shells
1 1/2 cups frozen peas
1 bunch baby carrots, trimmed and halved
2 tablespoons olive oil, divided
1/4 cup torn fresh mint leaves
How to Make It
Preheat oven to 425°. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Add peas during last 2 minutes of cooking; drain pasta and peas and return to 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.
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