by Melanie from Virtuous Daughters, January 2010~Volume 9, Number 10
Flash-cook peas until just tender but firm, drain and set aside. Cook linguine al dente then drain. Saute garlic and shallots in olive oil, then add tomatoes, peas, and broth. Bring it to a boil, then remove from heat and immediately add pasta. Toss lightly until sauce and vegetables cover pasta. Add salt and pepper to taste, and garnish with parsley. Comments are closed.
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