Creamy Peas and Pasta

I used the creamy base from Potato soup Brilliant Potato Soup and halved it, then mixed some frozen peas and cooked rotini pasta and....voila! I got this. It would be delicious with any of the fabulous bread recipes here. This can also be served as a main course or a side dish.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 cup water
• 1  teaspoon chicken bouillon
• 3⁄4 cup  sliced celery
• 1⁄3 cup  chopped carrot
• 1⁄3 cup  chopped onion
• 2  teaspoons dried parsley or 2  tablespoons fresh parsley
• 1 1⁄2 teaspoons salt
• 1⁄8 teaspoon pepper
• 1  teaspoon dill weed
• 1 3⁄4 cups milk
• 1 1⁄2 tablespoons flour
• 1  tablespoon butter
• 1  cup  cooked and drained  frozen peas
• 6  cups  cooked and drained rotini pasta (any kind is fine really... besides spaghetti noodles)

Directions

1. In saucepan combine water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
2. Cover and simmer until veggies are tender (about 15-20 minutes).
3. Add 1-½ cups of milk and heat until hot.
4. Blend flour with ¼ cup milk stirring till smooth, then stir into saucepan.
5. Cook, stirring constantly until smooth and bubbly.
6. Stir in peas and pasta.
7. NOTE: If all veggies are chopped ahead of time and peas and noodles are cooked and drained, then preparation time is accurate.