Fresh and sun-dried tomato pasta

Pillsubry cookbook

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.

pasta with tomatoes

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)

Pasta, oil and tomatoes

sauce ingredients

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.

pasta sauce

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.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Main dish, Pasta, Side dish, Snack, Vegetable, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

5 Responses to Fresh and sun-dried tomato pasta

  1. Rhonda says:

    Sounds good, Peggy. This will be added to the list of after work recipes for days when I haven’t planned a meal, or the one I’ve planned just seems far too complicated!

  2. Pingback: Now for a hit of French science—big science | Where to next?

  3. Vicki says:

    Sounds like a rather nice sauce and although I’m not a fan of pasta (being wheat – a grain), I do have some Italian spaghetti which is more to my taste than some of the regular supermarket brands.

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