Pasta With Peas, Chives and Cream Sauce

This is actually my second favourite sauce after Carbonara. It's based on a pasta I used to love at Uni from Est Est Est and I found a recipe which sounded similar and adapted it. I use way more chives that the recipe says because I love them (the original recipe only sprinkles them on top). I would suggest adding and tasting as you go.

Ingredients

• Pasta

• 1 1/2 cups double cream

• 1/2 cup whole milk

• 1 tsp Salt

• 1/2 tsp black pepper

• 1 cup grated Parmesan

• 1 cup frozen peas

• 2 tbsp chopped chives (really needs to be fresh if possible)

Method

1. Cook the pasta. 

2. In a large pan, over medium-low heat, warm the cream, milk, most of the chives (save some for topping), salt and pepper.

3. Add the cooked pasta and Parmesan and stir until the cheese melts and the sauce thickens, 2 to 3 minutes.

4. Stir in peas until heated through, about 2 minutes.

5. Top with the rest of the chives.