1 pound bow-tie pasta, uncooked
1 cup English peas
Olive Oil
3 cloves garlic
1/2 chopped purple onion
1 small red bell pepper, seeded and
chopped
Coarse ground black pepper
1/2 cup heavy whipping cream
3 limes
1 cup cherry tomatoes, halved
1/2 cup shredded Parmesan cheese

Cook pasta to al dente according to package directions. Sauté onion in olive oil, adding garlic, cook until softened, stir in pepper and peas, add salt and pepper. Turn off the heat then add whipping cream and the juice from the limes. Return to heat and allow to boil, then reduce heat to low and cook for one minute. Add in the pasta and tomatoes and transfer to a large salad bowl. Add the cheese, toss and serve.