Pasta with Tomato and Peas

I never used to be a big pea fan. It wasn't the taste that turned me off so much as the visual appeal (or lack thereof in my opinion). However, in the past couple of years I've changed my mind about this little vegetable. I don't know what happened, but now I really like to put peas in different dishes.

This pasta dish (with peas) is one of my favorites. My sister and I have made it many times in the last couple of years. We almost always have the ingredients on hand, and it's easy to improvise if we're missing one or two things. It's quick, easy and healthy, three of my favorite things.

The finished dish in the early spring evening light. I am so glad daylight savings has begun again!

 Linguine, one of my favorite pastas (but then again, I pretty much like all pasta shapes)

The flavor players: fresh oregano, fresh parsley, carrots, onion and garlic

Not the most beautiful picture, but you get the point, a delicious mixture, ready to dress the pasta. 

Finished, topped with a sprinkle of freshly grated Pecorino Romano, yum!

A close up of all the deliciousness!

Here's the original recipe, I didn't follow it exactly this time, but it doesn't really matter. That's what I love about pasta, it's easy to improvise.

Pasta with Tomato and Peas
From Giada De Laurentiis
  • 1 pound linguine 
  • 3 tablespoons extra-virgin olive oil 
  • 3 shallots, chopped 
  • 2 garlic cloves, minced 
  • 1 carrot diced 
  • 1 teaspoon salt 
  • 1 teaspoon freshly ground black pepper 
  • 5 tablespoons tomato paste 
  • 1/2 teaspoon dried oregano 
  • 1 teaspoon dried thyme 
  • 1 teaspoon dried parsley 
  • 1 1/2 cups frozen peas, thawed 
  • 1/4 cup grated Parmesan 
  • 1/4 cup grated Romano 
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.