Pasta with peas and sun-dried tomatoes is a simple recipe using staple ingredients.
This is the kind of recipe you need on those busy evenings!
Pasta with Peas and Sun-dried Tomatoes is Quick!
This recipe is adapted from my mom. My mom has always been the kind of cook who could throw a few ingredients together and it would taste amazing. She has the same ability with her gardening. She starts with little but everything thrives.
I am not a gardener and I think it secretly bugs my mom. She is always trying to give me plants and seedlings, probably thinking I’d feel too guilty to not try and grow something she gave me. She is so wrong. While my mom and sisters have gorgeous flower beds and gardens, I avoid anything that needs to be planted, seeded, watered, weeded, pruned, or trimmed. So basically I avoid everything piece of greenery indoors and out. I do this because I have historically killed everything living plant I touch. It’s not intentional, it just happens.
Pasta with Peas and Sun-dried Tomatoes Is Easy!
I do not have my mom’s green thumb, but I like to think that I have her ability to make something out of nothing in the kitchen. I enjoy taking a handful of simple ingredients and turning them into a meal the whole family will love! Take these Blackened Citrus Shrimp Tacos or this Chicken Verde Recipe, the ingredient list is short and the method is easy. This is my favorite way of cooking! Pasta is always good for quick weeknight meals and can often be served with only a handful of ingredients. That’s why I love this Roasted Cherry Tomato Pasta and this Creamy Avocado Pasta. They are quick, easy and will please the entire family!
This pasta is exceptionally quick and simple. Peas are cooked with the pasta then drained and tossed sun-dried tomatoes and coated in a creamy pesto sauce. Doesn’t dinner in 20 sound perfect? Yes, you could use homemade pesto by using fresh basil, especially if you grow it yourself. But I wouldn’t know anything about growing fresh basil.
- 1 1lb angel hair pasta
- 1 cup frozen peas
- 2 tablespoons butter
- ½ cup half and half
- ⅓ cup reserved hot pasta water
- 6 oz jar pesto
- ⅓ cup Parmesan cheese
- ½ cup sliced sun-dried tomatoes
Cook pasta according to packing directions, adding frozen peas during the last 3 minutes of cook time. Drain pasta (reserving 1/3 cup of cooking liquid) and place the pot back on the stove. Melt butter over medium heat. Whisk in the half and half and the water. Stir in the pesto until combined. Add the Parmesan cheese. Return pasta to the pan, stir in tomatoes and toss the pasta with the sauce turning to coat each piece.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g