Pasta with Peas and Gouda
Servings
2Serving size
2 ounces pasta with veggiesThis recipe can easily be multiplied and makes good leftovers.
Ingredients
| 4 quart Water |
| 4 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 3 tsp. Olive oil (divided) |
| 2 Large Shallots, raw (thinly sliced) |
| 6 ounce Grape or cherry tomatoes |
| 1 tsp.. Unsalted butter |
| 1 cup Frozen peas (thawed) |
| 3 ounce Gouda cheese (shredded) |
| 8 leaves Fresh basil (chiffonade) |
| 1 to taste Black pepper |
Instructions
Place the water in a large sauce pan over high heat.
When the water boils, add the pasta.
While the pasta is cooking, add 2 teaspoons of the olive oil, the shallots, and the tomatoes to the skillet in the oven. Toss occasionally.
When the pasta is done, remove the skillet from the oven and place over low heat.
Add 1 teaspoon olive oil and the butter. Swirl and add the peas.
Toss the peas with the tomatoes for about 20 seconds.
Drain the pasta except for 2 tablespoons of the pasta water.
Add the pasta, the pasta water, and the cheese to the pan.
Toss gently until the cheese is melted and serve topped with the basil and black pepper.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Quick and easy pasta dishes are perfect for weeknight meals. This method of roasting veggies in the oven and then adding the cooked pasta with a bit of cheese is a great model.