This month's recipe swap is pasta. This recipe is my all time favorite pasta dish. It is actually a repost from January 7, I like it that much :0). For more comforting and tasty pasta dishes go visit Randi at I Have to Say and you will find the link for many more. I'm getting hungry just writing about it!
2 cups fresh green peas or 1 cup edamame (fresh soybeans) and 1 cup peas.
1 lb tricoloured rice or whole wheat linguine (I use whole wheat linguine)
6 Tbsp extra virgin olive oil
6 cloves garlic
2 shallots peeled and minced
1 cup sundried tomatoes, not in oil, chopped
1/2 cup low sodium, low fat, chicken or vegetable broth
Sea salt and freshly ground pepper to taste.
Flash cook peas and/or edamame until just tender but firm. Drain and set aside. Cook pasta al dente. Drain. In a large skillet, saute garlic and shallots in olive oil. Add sundried tomatoes, peas and chicken broth. Bring to a boil. Remove from heat and immediately add drained pasta to the skillet. Toss lightly until sauce and vegetables cover the linguine. Add freshly ground pepper and sea salt and garnish with chopped Italian parsley.
Serve with a fresh toss salad and your favorite crusty bread!