SERVES 4

This blue cheese sauce served over bow-tie pasta (farfalle) is great. Peas and tomatoes add color and nutrients, and pair beautifully with the pungent blue cheese. You can substitute any pasta shape, but one with nooks and crannies to help hold onto this amazing sauce with every bite.

12 ounces bowtie (farfalle) pasta
2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups milk
1/2 cup sour cream
1 cup crumbled blue cheese
1 cup frozen green peas (no need to thaw)
1 tablespoon chopped fresh parsley
1 tablespoon chopped basil
1 cup cherry tomatoes, halved

Cook the pasta according to the package directions. Drain and transfer to a large bowl.

Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring, until tender, about 5 minutes. Stir in the thyme, salt, and pepper until well combined and the thyme is fragrant. Add this mixture to the cooked pasta and toss to combine (I typically keep pasta and sauce separate when refrigerating so the pasta doesn't absorb all the sauce, but this isn't a true sauce, so
throw them together) .

• IF YOU'RE STOPPING HERE:
Let come to room temperature, then transfer the pasta to a large zip-top plastic bag or container and refrigerate up to 3 days.

•• WHEN YOU'RE READY TO EAT:
Heat the milk in a large skillet over medium heat. When tiny bubbles appear around the edges of the pan, reduce the heat to low and stir in the sour cream and blue cheese. Stir until the cheese melts. Add the peas and cooked pasta and simmer for 1 minute to heat through. Meanwhile, chop the parsley and basil. Remove from the heat, stir in the parsley, basil, tomatoes and serve.

Prep Day:
PREP TIME: 10-15 MINUTES
ACTIVE COOKING TiME: 5 MINUTES

To Finish The Meal:
ACTIVE COOKING TIME: 5 MINUTES