Cheesy Peasy Bowties

16 oz box bowtie pasta
1/4 c butter
2 cloves garlic, minced
2 c milk
½ tsp salt
1/8 tsp ground black pepper
½ tsp Italian seasoning
½ tsp basil
Dash cayenne pepper
1/4 c all-purpose flour
1/2 tsp dijon mustard
4 c shredded Colby Jack cheese
2 c frozen peas, thawed
grated Parmesan cheese

Preheat oven to 350F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Pour in milk, a little at a time, stirring constantly; add in salt, pepper, Italian seasoning, basil, and cayenne pepper; bring to a boil. Whisk in flour; cook and stir until smooth.. Bring to a boil for 1 minute. Stir in mustard and Colby Jack cheese, a handful at a time. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat. After draining pasta pour back into pan and stir in peas and cheese sauce. Pour into a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.