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Penne with Sugar Snaps, Peas, Tomatoes and Herbs

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(Recipe ID: 436)

Serves 4

Preparation time: 25 minutes; Cook time: 20 minutes

Source: Vito De Carolis

Fresh and alive.  Great pasta dish!

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Sugar snap peas
  • 20 Firm, ripe cherry tomatoes
  • 1/4 teaspoon Sugar
  • 1/2 teaspoon Aromatic salt *

    Ferri dal 1905 - Aromatic Seasoning & Meat Rub – suggeted)

  • 2 tablespoons Extra Virgin Olive Oil *
  • 3 tablespoons Scallion greens, cut into 1/2 inch lengths
  • 1 1/2 gallons Cold water (12 pints)
  • 4 tablespoons Coarse sea salt *

    Sosal - suggested

  • 1 pound Penne rigate *

    Garofalo – suggested

  • 1/2 cup Fresh basil leaves, slivered
  • 1/2 cup Fresh parsley, chopped
  • 1/2 cup Pine nuts, coarsely chopped
  • Fine sea salt and green peppercorn, freshly ground to taste *

Instructions

  1. Rinse peas, then remove strings as necessary (break stem end, then gently pull along the length of the pod to remove spines).
  2. Cut each pea in half diagonally. 
  3. Quarter cherry tomatoes and combine in serving bowl with ¼ teaspoon sugar, ½ teaspoon aromatic salt, olive oil and 3 tablespoons scallion greens.
  4. In a large pot, bring 1½ gal. (12 pt.) of water to rolling boil .
  5. Add 4 tablespoons of coarse sea salt, and place sugar snaps in a sieve and dip into boiling water until not quite cooked (about 1½ minutes).
  6. Set peas aside.
  7. Return water to rolling boil, then add the “Penne” and cook until al dente.
  8. Drain well in a colander.
  9. Add to bowl with tomatoes.
  10. Add the sugar snaps and toss to coat.
  11. Add 3 tablespoons each basil and parsley; toss.
  12. Add salt and pepper to taste.
  13. Sprinkle with nuts; toss again before serving.
     

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