Pesto Pasta with Two Peas
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).