Creamy Cavatappi with Parmesan and Peas

Oh my! I am IN LOVE with this dish! At first, I was just looking for a simple and fun side dish. But then this dish evolved and blew me away. It's insanely good and embarrassingly easy. As the pasta cooks (which takes less than 10 minutes), you quickly whip up a creamy, cheesy sauce with basil, oregano, onion, garlic, and copious amounts of Parmesan. All pantry staples.

The pasta’s ready, the sauce is ready, and the peas come out to play. I promise you will be licking the bowl clean. And I won’t judge - I've been there.

Creamy Cavatappi with Parmesan and Peas

1 pound cavatappi pasta, or any pasta shape
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups milk (I used 2%)
1/2 cup grated or shredded parmesan cheese, plus more for serving
1 cup frozen peas, keep frozen until ready to use

Cook the pasta according to the package directions. Drain and return the pasta to the pot.
Meanwhile, melt the butter in a medium saucepan over medium-low heat. When the butter is bubbly, whisk in the flour. Whisk until smooth. Whisk in the oregano, basil, onion, garlic, salt, and pepper and cook for 30 seconds, until the herbs are fragrant. Whisk in the milk and increase the heat to medium. Bring to a simmer and whisk until the sauce thickens, about 2 to 3 minutes. Stir in the parmesan cheese and cook until the cheese melts.
Add the sauce to the pasta with the peas and stir to combine and soften the peas.
Serve with extra parmesan cheese on the side.

Serves 4