Friday, July 20, 2012

Peas and Penne with Mint and Parsley

This is my variation on the classic French dish of peas with mint. I love peas as they are, but I was really craving some pasta. I decided to add in the snow peas at the last minute to cook with the pasta, then I tossed it with a garlic olive oil and sprinkled chopped mint and parsley on top.

Peas and penne is a great spring and summer side dish that is delicious for many occasions. Serve this chilled at your next picnic or as a hot side dish on those rare cool summer days.

Peas and Penne with Mint and Parsley
Serves 4

1/2 box dried penne
2 cups sugar snap peas
3 tbsp olive oil
1 garlic clove, minced
mint and parsley, chopped
salt and pepper

1. Bring a large stockpot of water to a boil. Add penne and cook according to package directions. Add peas during last 2 minutes. Drain and set aside.
2. Meanwhile, heat olive oil in a small saute pan over medium-low heat. Cook garlic until it begins to turn brown. Remove from heat.
3. Toss peas and penne with garlic olive oil and sprinkle with salt, pepper, mint and parsley. Serve immediately for a hot side dish, or chill for a few hours for a nice, cool side for a picnic.


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