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Categories:
shell pasta snow peas frozen baby peas shallots red pepper chives salt pepper red peppers balsamic vinegar garlic shallots olive oil honey red pepper salt pepper Parmesan cheese
Viewed: 80 - Published at: 5 years agoIngredients
- 34 lb small shell pasta (I like small shells, ditalini or anything small in shape. Rotini, spirals, and penne is too big to m)
- 12 lb snow peas (ends trimmed and cut in half on an angle)
- 34 lb frozen baby peas (thawed)
- 3 shallots, thin sliced
- 1 cup roasted red pepper vinaigrette
- 2 tablespoons chives, chopped fine
- salt
- pepper
- 1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe)
- 1 12 tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine)
- 1 teaspoon garlic, minced
- 2 tablespoons shallots, minced
- 4 tablespoons olive oil
- 1 teaspoon honey
- 1 pinch red pepper flakes (optional)
- salt
- pepper
- grated parmesan cheese
Method
- Peas -- Mix the shallots and baby peas in a large bowl, salt and pepper and just let them hang out.
- Pasta -- Cook the pasta according to directions.
- The last minute add the snow peas in to blanch.
- After 1 minute, drain and cool.
- Finish -- Add the baby peas and shallots to the drained pasta and top with the vinaigrette and chives.
- It is that easy.
- Top with some grated parmesan if you like for a crisp fresh salad.
