Pasta Emilia

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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