Pea tagliatelle with sun-dried tomatoes
This pea tagliatelle with sun-dried tomatoes is ready within 10 minutes, so perfect on busy or lazy days. If you don’t have any sun-blushed tomatoes, you can use some tinned chopped tomatoes (half should be enough) and oil from the jar of the sun-dried tomatoes. This recipe is vegan, for a vegetarian version serve it with grated Parmesan. Gluten-free pasta can be used too.
Ingredients
Method
- Cook the pasta according to the packet instructions. Add the peas for the last 5 minutes of cooking.
- Meanwhile, slice the garlic.
- Chop the sun blushed tomatoes and chilli, then add a spoonful of the jar oil to a frying pan.
- Fry the garlic and chilli for a minute over medium heat, then add the chopped tomatoes and mixed herbs.
- When the pasta & peas are cooked, drain then mix with the garlicy tomatoes. Add the olives and a few pieces of sun-dried tomatoes.
- Season to taste and serve.