Recipe

Pea, semi-dried tomato and bocconcini pasta

Semi-dried tomatoes are packed with that delicious, punchy flavour. Some greens, pasta and a drizzle of oil is all you need to make them sing. Use frozen peas, if fresh ones aren't available.

Feb 28, 2010 1:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Pea, semi-dried tomato and bocconcini pasta
  • 375克(12盎司)通心粉面食
  • 1 cup (160g) fresh shelled peas
  • 340 gram (11 ounces) bottled semi-dried tomatoes in oil
  • 4 bocconcini cheeses (240g), torn

Method

Pea, semi-dried tomato and bocconcini pasta
  • 1
    Cook pasta in large saucepan of boiling water until tender. Add peas; return to the boil. Drain, reserving ⅓ cup (80ml) of the cooking liquid.
  • 2
    Meanwhile, drain tomatoes, reserving 2 tablespoons of the oil.
  • 3
    Return pasta and peas to pan with reserved cooking liquid, tomatoes, reserved oil and cheese; stir gently to combine. Season to taste.

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