Sunday, July 28, 2013

Pea, tomato and parsley Pasta

It's been a while since the last post, sorry about that folks.

I made this very simple but tasty dish from a few ingredients sourced out of desperation (the pub kitchen was closed).  But it works - flavour wise, and hip pocket wise.

1 tin of garden peas, drained (if you have fresh peas, even better)
1 bottle of tomato passata
handful of fresh flat leaf parsley
2 tbsp extra virgin olive oil
1 tbsp grated parmesan cheese
sea salt

wholemeal spaghetti, cooked al dente

cook your pasta to your liking in plenty of boiling water and salt, drain and set aside to keep warm

in a large saucepan, bring to the boil the tomato passata, add in your peas (mine were flavoured with a little mint), a good pinch of sea salt and the olive oil. Simmer gently for a couple of minutes.

Add your pasta and stir through, turn the heat off and keep warm whilst you pour the wine.

Serve in large pasta bowls with slices of crusty italian bread, top the dish with grated parmesan and a good handful of fresh parsley.

Simple, healthy, and supremely tasty