Let's talk Pasta!! Cooking pasta is one of my favorite dishes. It can be both an elegant main dish to serve to company and an easy family favorite meal. Not to mention it can be a very economical dish.
It has only been in recent years that I have begun to experiment with different flavors. In the past I always just made a red meat sauce served over spaghetti and that was it with a little Lasagna thrown in here and there for good measure. But pasta does not always need a heavy meat sauce to favor it. I enjoy it tossed with oven roasted veggies, baked into a casserole and served with chicken or shrimp.
Here is one of my recent discoveries - very yummy!
Enjoy!
Pasta & Peas
1 box of linguine - cooked - reserve pasta water
3 Tablespoon Olive Oil
1 - small onion - chopped
3 clove garlic - minced
2 carrots - chopped
1 cup white wine
1 - 6 oz. can tomato paste
1 tablespoon dried Italian Seasoning
1 tablespoon dried Basil
1 tablespoon dried Parsley
1 - 16 oz. Frozen Peas - thawed
1/4 cup freshly grated or shaved Parmesan cheese
Heat olive oil in the bottom of a dutch oven (or other large sauce pan). Add onion, garlic and carrots. Cook until onions are transparent and carrots begin to soften.
Add white wine to deg lase the pan. Stir in the tomato paste.
Begin ladling in the pasta water, one ladle at a time until the sauce is at the consistency you want (I used about 3 ladles).
Add seasoning and continue cooking until carrots are tender.
Add peas and pasta. Toss until pasta is coated and peas are warmed. Top with Parmesan cheese.
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