Tricolore Linguine

by Melanie
from Virtuous Daughters, January 2010~Volume 9, Number 10

• 2 c. fresh peas (green)                   
• 1 lb. tricolore or wheat linguine
• 6 T. olive oil         
• 2 shallots (peeled, minced)
• 6 cloves garlic (peeled & minced)
• 1 c. sundried tomatoes (not in oil, chopped)
• 1/2 c. chicken or vegetable broth  sea salt & pepper (to taste)
• 1/2 c. Italian parsley (chopped)

 
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.