1 c. uncooked shell pasta
1/2 lb. cooked shrimp, cut
1/4 to 1/2 lb. snow peas, steamed until just tender
6 tbsp. olive oil
1 clove garlic, minced
1/4 tsp. salt
1 tsp. fresh dill
6 tbsp. grated Parmesan cheese

Cook shells to taste, preferably al dente, rinse with cool water and drain. Add shrimp and snow peas. Combine rest of ingredients (except cheese) in a small skillet. Cook until very hot. Add to paste. Toss gently with Parmesan. Good hot or cold.