Christmas Eve Pasta(Penne With Peas And Red Bell Pepper) - cooking recipe

Ingredients

3 Tbsp. olive oil
2 cloves garlic, peeled and crushed
1 c. peeled and sliced yellow onions
1 c. julienned red bell pepper
1/4 c. chopped fresh parsley
3 eggs, beaten
2 c. half and half
1 (10 oz.) pkg. frozen peas, thawed
1 lb. penne
1/2 c. chopped fresh basil
1/4 c. grated Parmesan cheese
salt and freshly ground black pepper to taste

Preparation

Heat a large frying pan.
Add the olive oil, garlic, onions, bell pepper and parsley; saute until tender.
Bring a large pot of water with a pinch of salt to a boil.
In a small bowl, beat the eggs together with the half and half; set aside.
Place a colander in the sink; put the thawed peas in it.
Cook the pasta in the boiling salted water until al dente; drain it into the colander onto the peas (this will cook the peas sufficiently).
Return the drained pasta and peas to the pot; add the sauteed vegetables, basil, egg and half and half mixture and Parmesan cheese.
Toss this all together; serve immediately.