2-3 T. chives/scallion greens, cut into 1/2-inch lengths
1/2 lb. small penne pasta
3-4 T. slivered basil leaves
3-4 T. chopped parsley
2-3 T. toasted, chopped pint nuts
Pepper to taste
Rinse peas, then remove strings as necessary. Cut each pea in half diagonally.
Quarter cherry tomatoes and combine in serving bowl with sugar, salt, olive oil and 2 T. chives.
Bring water to boil and add generous amount of salt. When water returns to boil, place sugar snaps in sieve and dip into boiling water until not quite cooked, about 1.5 mins. Set peas aside
Add penne to water and boil 8-10 mins. until al dente. Drain pasta and add to bowl with tomatoes. Add sugar snaps and toss to coat. Add 3 T. each basil and parsley; toss. Add salt and pepper to taste. Sprinkle with nuts; toss again before serving.
Yield- 2 servings
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