Recipe submitted by: Amy Pickett
1 med. box Elbow Macaroni
1/2 bags frozen peas or 3 cups
1 cup oil
1/2 clove garlic chopped
- Boil Macaroni noodles until just al dente. Leave approx 1/2 cups water in the bottom.
- Cook peas. Once finished, combine with cooked pasta.
- Heat 1 cup oil with garlic over medium heat but do not boil.
- Once garlic is light brown remove from heat. Pour over pasta and peas mixture. Add salt, pepper, and parmesan cheese to taste.