Dorian’s Shells and Peas
March 22nd, 2010 | 
My 4 year old found a recipe in a fancy cooking magazine the other day and decided he wanted to make it with me. We changed it slightly (the original had cauliflower which I didn’t have) and he had a blast cooking it up. The end result was absolutely delicious and he was super proud of himself for making it.
Dorian’s Shells and Peas
Serves 4
1 pkg. shell pasta
1 c. peas
3 Tblsp. fresh mint, chopped
1/2 c. bread crumbs
3 cloves garlic, minced
Olive oil
Salt and pepper to taste
Put the pasta in boiling, salted water. Cook until al dente, tossing in the peas near the end so they cook about 2 minutes.
In a frying pan, heat the oil and brown the bread crumbs with the garlic. Set aside.
Drain the pasta and add to the frying pan. Add in the bread crumbs and garlic and all but a pinch of mint. Heat through, tossing as you go. Add salt and pepper to taste.
Serve hot with cheese on top (we used mozzarella, but you could use any favorite cheese) and a sprinkle of mint.
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