Pasta with Sun-Dried Tomatoes and Sugar Snap Peas
From Paula Hamilton
1994
Good Morning America
Ingredients
1 lb. sugar snap peas
1 lb. fresh fettuccine
1 jar (4-oz.) marinated sun-dried tomatoes
1 tbsp. dried Italian herb seasoning or fine herbs
1 c. freshly grated Parmesan cheese
salt and freshly ground pepper
Directions
In a large pot of boiling salted water, cook the snap peas and the
pasta together for 2 to 3 minutes, until both are tender but still
firm. Remove from the heat and drain in a colander.
While snap peas and pasta are cooking, cut sun-dried tomato pieces in
half. Place hot pasta and snap peas in a large serving bowl. Add the
tomatoes and some of the oil in which they were marinated, if desired.
Toss gently.
Sprinkle on the herbs and toss again. Serve immediately. Let each
person add grated cheese, salt and pepper, as desired.
Makes 4 servings.
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