• 1 pound Melina's veggie shells
• olive oil
• 5 garlic cloves, thinly sliced
• 1 10-oz package frozen peas, or fresh peas
• 1/4 pound thinly sliced country ham or proscuitto, coarsely chopped
• 1 1/4 cups heavy cream
• 1 cup chicken stock or low-sodium broth
• 1/4 cup grated parmesan ches
• 1/3 cup chopped dill

1. In a large pot of boiled salted water, cook pasta shells until al dente. Drain, return to pot, and toss with 1 teaspoon olive oil to prevent sticking
2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil. Add garlic and cook over moderate heat until golden brown, about 4 minutes
3. Add peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes
4. add cream, stock, and simmer over moderate heat until slightly thickened, about 5 minutes
5. stir the cream sauce into the shells. Add the cheese and dill and season with salt and pepper.

Farmer's market handout from Melina's pasta. credited to “Amy Tornquist, Watts Grocery, Durham, NC. adapted from Food & Wine”