Dinner in no time, 96pp.
by Pillsbury Kitchens, Minneapolis, 1996
Cooking on page 32–33
Within minutes of arriving in Omaha Nebraska, I had ransacked my sister’s cookbooks. Julie’s not big on cooking. She used to be, but got sick of her ex-husband complaining about every meal. Perhaps that’s just one of the ways you get to be an ex!
This little cookbook, produced by Pillsbury, is filled with recipes that take between 20–40 minutes from start to finish. This one took just on 20. I did edit out the brand-specific reference to baby peas.
Fresh and sun-dried tomato pasta
8 oz (4 cups) uncooked bow tie pasta (farfalle)
2 oz. (1/2 cup) shredded Parmesan cheese
3 Italian plum tomatoes, diced
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1/2 cup baby peas
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon olive oil
1 teaspoon minced garlic (1 to 2 cloves)
Cook pasta to desired doneness as directed on package. Drain; keep warm.
Meanwhile in a large bowl, combine 1/4 cup of the cheese and remaining ingredients; mix well. Add cooked pasta to tomato mixture; toss gently. Sprinkle with remaining 1/4-cup cheese.
How it played out
Made pretty much as written, using penne pasta, fresh basil and regular peas because that’s what I had on hand.
Also, I sautéed the garlic and peas for about a minutes in a tablespoon of heated oil just to take the edge off the garlic and the chill off the peas that had been thawed.
It’s great to find yet another recipe that is quick, easy to make and tasty. Poor John did the right thing and gobbled it up without a whisper of complaint.
P.S. Be sure to stop by my travel blog.