Recipe courtesy of Citarella

Pasta Emilia

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



  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.