Short pasta with peas, torn bocconcini and tomatoes

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How to make Short pasta with peas, torn bocconcini and tomatoes

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 400g trofie* or other short pasta
  • 1 cup (120g) fresh podded peas (350g unpodded) or frozen peas
  • 1 garlic clove, finely chopped
  • 200g grape tomatoes or cherry tomatoes, quartered
  • 3 sundried tomatoes, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped basil
  • 200g cherry bocconcini, torn

Method

  • Step 1 Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Cook the peas with pasta for final 3 minutes or until tender. Drain, reserving 1/3 cup (80ml) cooking liquid.
  • Step 2 Meanwhile, combine garlic, fresh and sundried tomatoes, olive oil, basil and bocconcini in a large bowl. Season to taste with salt and plenty of black pepper.
  • Step 3 Return pasta, peas and cooking liquid to the same pan, add tomato mixture and toss well to combine. Divide among bowls and serve immediately.

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