GMA Recipe: Pasta with Sun-Dried Tomatoes and Sugar Snap Peas

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Pasta with Sun-Dried Tomatoes and Sugar Snap Peas
From Paula Hamilton
1994

Ingredients

1 lb. sugar snap peas

1 lb. fresh fettuccine

1 jar (4-oz.) marinated sun-dried tomatoes

1 tbsp. dried Italian herb seasoning or fine herbs

1 c. freshly grated Parmesan cheese

salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the snap peas and the pasta together for 2 to 3 minutes, until both are tender but still firm. Remove from the heat and drain in a colander.

While snap peas and pasta are cooking, cut sun-dried tomato pieces in half. Place hot pasta and snap peas in a large serving bowl. Add the tomatoes and some of the oil in which they were marinated, if desired. Toss gently.

Sprinkle on the herbs and toss again. Serve immediately. Let each person add grated cheese, salt and pepper, as desired.

Makes 4 servings.

Paula Hamilton, The 5 in 10 Cookbook: 5 Ingredients in 10 Minutes or Less (Copyright 1993 by Hearst Books)

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