Pesto Pasta with Two Peas

SERVES 6–8

CALORIES 457.09 FAT 21.78 GRAMS SATURATED FAT 5.23 GRAMS TRANS FAT 0.10 GRAMS* CARBOHYDRATES 45.64 GRAMS CHOLESTEROL 19.11 MG

This simple dish can be made in minutes and is a great supper when the cupboard is almost bare. Keep these ingredients on hand to feed your family fast.

2 tablespoons olive oil

2 shallots, minced

1 cup frozen sugar snap peas

1 cup frozen baby peas

¼ cup Vegetable Broth (page 119)

1 pound rotini pasta

½ cup Basil Pesto (page 23)

⅓ cup chopped walnuts

½ cup grated Romano cheese

1. Bring a large pot of salted water to a boil. In large saucepan, heat olive oil over medium heat. Add shallots; cook and stir until they are beginning to brown, about 4 minutes. Add both kinds of frozen peas and Vegetable Broth; bring to a simmer. Cover pan, reduce heat, and simmer for 3 to 4 minutes.

2. Cook pasta according to package directions until al dente. Drain and add to saucepan with peas. Add Pesto and walnuts and toss over medium heat for 2 to 3 minutes, until pasta is coated and vegetables are hot. Serve with Romano cheese.

Sugar Snap Peas

Sugar snap peas are fully edible, pod and all. They are a good source of fiber and vitamins A, B, and C. They can be eaten raw, but taste better if blanched for a minute in boiling water, then refreshed in ice water. Serve them tossed with pasta, or as a dipper for an appetizer like Red Pepper Almond Dip (page 22).

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