Pasta with Tomato and Peas

Name: Pasta with Tomato and Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 1 carrot, diced; 1 teaspoon dried parsley; 1 teaspoon dried thyme; 2 garlic cloves, minced; 454 grams linguine; 3 Tbsps extra-virgin olive oil; 1 teaspoons dried oregano; 59 milliliters grated Parmesan; 355 milliliters frozen peas, thawed; 59 milliliters grated Romano; 1 teaspoon salt; 3 shallots, chopped; 5 Tbsps tomato paste

Pasta with Tomato and Peas might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 432 calories, 16g of protein, and 11g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of pepper, carrot, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

Drain the pasta, reserving 2 cups of the pasta water.

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Water

Pasta

Meanwhile, heat the oil in a large nonstick frying pan over medium heat.

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Cooking Oil

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Frying Pan

Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes.

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Shallot

Carrot

Garlic

Pepper

Salt

Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary.

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Cooked Pasta

Tomato Paste