1/2 pound of penne pasta
1/2 cup of fresh or frozen green peas
1 tablespoon of chopped fresh dill
1 teaspoon of minced garlic
1 teaspoon of red pepper flakes
Half a cup of sour cream
Approx. 1 cup of cream or non-dairy alternative of choice
2 tablespoons of UP EVOO of choice
2 tablespoons of Wild FernLeaf Dill Olive Oil
Salt and pepper to taste
Handful of shaved or sliced Parmesan Romano cheese and extra dill to garnish
Boil penne pasta in a medium pot with a pinch of salt and peas. When it reaches al dente (still slightly chewy, not over cooked) take off heat and drain, set aside.
Warm up EVOO and Dill Olive Oil in a large pan, heat on medium to low. Add sour cream and cream. Stir or whisk together until sauce ingredients are combined.
Add chopped dill, minced garlic, red pepper flakes and fresh ground salt and pepper, to taste. Stir or whisk together. Simmer on low for a couple of minutes.
Add penne and peas from the colander back into the sauce, stirring everything together.