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Pasta with Peas and Tomatoes
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    Pasta with Peas and Tomatoes   Pepper Fool Approved

  • 8 oz pasta
  • 1/2 Cup frozen peas
  • 5 Roma Tomatoes, seeded and cut into large dice
  • 4 cloves garlic, sliced into thin rounds.
  • 1 tsp olive oil
  • 1 tsp butter
  • 1/4 cup basil -cut into thin strips, plus a few whole leaves.
  • 1 Habanero, minced
  • 1 tsp red pepper flakes
  • 1/4 tsp habanero powder
  • Salt & Fresh pepper
  • Fresh grated parmesian
  • Boil water in a large pot with a dash of salt and some olive oil. Cook pasta 10 minutes. While pasta is cooking: Cut tomatoes in half and remove seeds, cut each half vertically into 3 strips then once horizontally.

    Heat oil and butter over medium-high heat and add garlic, chiles, salt and pepper. (keep face away from pan...trust me.) Cook for one minute then add peas and tomatoes. Cook till tomatoes start to wilt (about 5 minutes).

    Drain pasta and divide among 2 plates. Add Sauce then the parmesian cheese and garnish with a few whole basil leaves.

    Variations: Substitute Asparagus or Broccoli. Add Chicken, shrimp or scallops.
    Serves 2

    From:
    Posted By: The Pepper Fool
    Post Date: 6/30/99

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