I have a soft spot for peas because my dad always ate them fresh out of the shell when I was younger. This simple pasta is cozy and delicious. Serves 2. 

INGREDIENTS:

4 garlic cloves, finely minced
2 tbsp olive oil
1 cup frozen peas
2 tbsp butter (sub ghee or vegan butter)
1 cup of heavy cream (sub almond milk)
2 cups chicken stock
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste
½-1 cup of parmesan cheese, freshly grated (sub plant-based cheese)
8oz of pasta, cooked according to the box (sub grain-free pasta) 

TOPPINGS:

Lemon zest, freshly grated
Parmesan cheese, grated (sub plant-based cheese)
JF Spicy Salt

PROCESS:

In a large pot, sauté the garlic in olive oil for about 2 minutes until fragrant. Add the frozen peas and butter and sauté for about 2 minutes. Add the chicken stock and heavy cream. Season with a lot of fresh cracked black pepper and some JF Spicy Salt. Bring this to a boil and then let it simmer. Once it starts to reduce and thicken add as much cheese as you want. I used a little over ½ cup. Mix in the cooked pasta and let the sauce keep reducing until it coats the pasta. Top this with freshly grated lemon zest and more parmesan cheese.