Pasta with peas and tomatoes
Background
For a midweek or laid-back weekend lunch one of the easiest dish to make is pasta. This pasta with peas and tomatoes is vegan, nut-free, sugar-free and gluten-free ( if appropriate pasta is used).Β It's also a flexible recipe -Β you can make it with frozen or fresh peas, pasta of your choice β and serve with some crumbled feta or goatβs cheese if you donβt mind dairy. And if youβd like it a bit spicy, add a couple of pinches of chilli flakes to the onion and garlic.
Ingredients
- 200g pasta
- 1 cup sweet peas (or petit pois)
- 1 Tbsp olive oil
- 2 cloves of garlic, sliced
- 1 shallot, finely chopped
- 10 cherry tomatoes, halves
- 2 Tbsp chopped mint or basil
- Juice of 1 lemon
Instructions
- Cook the pasta according to the instructions of the pack.
- Meanwhile, heat the oil in a frying pan and sautΓ© the onion and garlic for 3 minutes. Add the tomatoes and cook for another 5 minutes until the tomatoes start becoming soft. Add the peas and cook for another ⅔ minutes.
- By now the pasta should be ready. Using some serving tongs, move the pasta to the vegetables, allowing some cooking water to go with it. Toss, season with salt and pepper. Add some more cooking water for the pasta to be moist.
- Serve warm with some herbs scattered on top.
Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - British
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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