Family friendly Main Italian

Short pasta with peas, torn bocconcini and tomatoes

Name: Short pasta with peas, torn bocconcini and tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /italian
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 or cherry tomatoes, quartered; 3 sundried tomatoes, finely chopped; 1 tablespoon olive oil; 2 tablespoons finely chopped basil; 200g cherry bocconcini, torn

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15m

10m

Short pasta with peas, torn bocconcini and tomatoes

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by Kate Nichols

Food producer

Oct 03, 2015

If you've got 20 minutes, then you've got plenty of time to get this easy pasta dish on the table.

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

Method

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.
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.
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.