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Pasta with Tomato and Peas Recipe

Pasta with Tomato and Peas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 71-80 of 164

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  • on May 01, 2008

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    This recipe was spicey but not hot. The peas added a great depth of flavor, almost a surprise sweetness in the bite. Be sure to use all of the recommended pasta water as the pasta will be too dry the longer it sits on the table waiting for seconds and thirds! Great for next day leftovers, also!

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  • on March 21, 2008

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    I loooved this recipe! I like how it is very light on the tomato side, yet it was still very flavorful. Those of you that said it was bland...are you sure you put in enough of the seasonings? I found is SO flavorful.

    Does anyone have suggestions on how to reheat? I added a little olive oil and tomato paste, but I don't know how it will come out.

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  • on March 19, 2008

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    I made this recipe because it didn't look too difficult for a beginner Italian cook. I made it quick and easy and my family LOVED it. My family said it was the best Italian food I had made. I am making it again tonight. Thanks Giada.

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  • on March 05, 2008

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    I decided to try this recipe because I love pasta, but I'm not a huge fan of marinara sauce. This dish was light tasting and full of flavor. And I made it in about 30mins...look out Rachel Ray! Good one Giada!

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  • on March 04, 2008

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    This recipe is easy to follow and everything finishes at the same time. This really is a great weeknight meal. It is also very easy to modify. I usually add a few extra carrots.

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  • on February 27, 2008

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    This dish is very quick and easy to make and came out pretty good. Like other reviewers, I thought that the flavor was bland initially. I added more tomato paste and a lot more oregano and that really made a difference! I don't think I used as much water as it called for either. My husband really liked it as well. Also, top the individual servings with a lot of the cheeses. That made the dish really good too!

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  • on February 24, 2008

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    I love the taste of the herbs in this dish. It comes out much better with cappellini though.

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  • on January 01, 2008

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    after reading several reviews, I tweaked it (using chicken broth and also a splash of white wine, and must say it was excellent. Hubby (self-avowed non-pasta eater and kids (2 and 4 all liked it. Next time will probably add a bit more liquid to the sauce and also cook the carrots a tad more (there was a claim they were not cooked enough, although I felt they were. Also will probably add some meat to it...ground beef or cooked, cut up chicken. Very flexible and easy!!!

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  • on November 22, 2007

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    This is my #1 absolute go to recipe for pasta! Easy and delicious!

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  • on September 12, 2007

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    Assuming that I did everything correctly...there was not really much flavor to this dish and the pasta water seemed to make it way too starchy, perhaps a pound of pasta is too much for the rest of the recipe??

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