Pesto Cream Sauce Pasta and Petite Peas

Ingredients

12 oz.	Rotini pasta, uncooked
16 oz.	Petite Peas
½ cup	Basil pesto
½ cup	Heavy cream
4 Tbsp.	Butter, melted
½ cup	Parmesan cheese, shredded
To taste	Coarsely ground pepper

Directions

1. Cook pasta according to package directions; add peas during last 3 minutes of cooking time. Drain.
2. In large bowl combine pesto, cream and butter. Add drained hot pasta and peas; toss until coated.
3. Sprinkle with parmesan cheese and pepper. Serve.

Yield:8 servings