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Pasta- Penne with Sugar Snaps, Tomatoes and Herbs Recipe


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     Pasta- Penne with Sugar Snaps, Tomatoes and Herbs

Category   Entrees - Maindishes
Sub Category   None

9-10 ozs. sugar snap peas
10 firm-ripe cherry tomatoes
1/4 tsp. sugar
1/4 tsp. kosher salt
2 T. fruity olive oil
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.
Serving Suggestions
Yield- 2 servings

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