Recipe courtesy of Citarella

Pasta Emilia

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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.