Pasta Emilia

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings

Ingredients
  • 1 pound dry pasta (shells or rigatoni)
  • 1 pound snow peas
  • 1 pound green peas
  • 1 pound sun-dried tomatoes in oil (drained)
  • 1 pound roasted red peppers, drained
  • 1 cup extra virgin olive oil
  • 2 ounces garlic, sliced
  • 1 pound fresh mozzarella balls or mozzarella slices
  • 1/4 cup fresh basil leaves
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste
Directions

Cook the pasta in salted water, drain when tender. Blanch the snow peas and green peas, drain and set aside. Julienne the sun-dried tomatoes and peppers. In a saute pan, heat the oil and cook the garlic until golden. Toss together all of the ingredients. Taste for salt and pepper.


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