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tri-colore linguine peas olive oil garlic tomatoes chicken broth freshly ground pepper Italian parsley fresh grate
Viewed: 21 - Published at: 8 years agoIngredients
- 1 lb. tri-colore linguine (spinach, tomato and egg)
- 2 c. peas, fresh or frozen
- 6 Tbsp. olive oil
- 6 cloves garlic, finely chopped
- 1 c. sun-dried tomatoes, chopped
- 1/2 c. chicken broth
- freshly ground pepper
- Italian parsley, chopped (optional)
- fresh grate Asiago cheese
Method
- Cook peas until tender, yet firm; drain and set aside.
- Cook the pasta in boiling salted water, following the directions on the packet carefully to avoid overcooking.