Chef Lucques considers this a summer pasta for the fresh flavors of the mint and the peas. It is also a popular pasta because we all love cream and cheese. This easy to make recipe will impress. Compliment with a simple salad or a cup of gazpacho. And a delicious crusty bread to mop up the excess.

• 2 16-ounce packages of the pasta of your choice
• 1/2 onion, diced
• 2-1/2 cups heavy whipping cream
• 2 16-ounce package frozen peas
• 4-1/2 cups freshly grated Parmesan cheese plus extra for presentation
• 1/2 cup chopped fresh mint
• 1 teaspoon garlic
• 1 cup chopped fresh parsley

Cook pasta in a large pot of boiling, salted water until it is tender to your liking. Stir occasionally. Drain. Save a little of the pasta cooking liquid. Return the pasta to the pot.

Bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add the parmesan cheese and stir until melted when sauce thickens slightly, about one minute. Stir in mint and parsley. Pour sauce over the pasta and toss to coat. Add pasta water if the sauce becomes too thick. Add salt to taste. Pepper liberally. Sprinkle with some remaining parsley for decoration. Serve and have fun. Be ready for compliments.