Giada's Pasta with Tomato and Peas

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Giada's Pasta with Tomato and Peas
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Makes: 6 servings adjust

Directions

Ingredients

  • 1 pound Linguine Pasta

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

Ingredients

  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Shallot, chopped
  • 2 cloves Garlic, minced
  • 1 Carrot, diced
  • 1 teaspoon Salt
  • 1 teaspoon Freshly Ground Black Pepper

Step 2

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes

Ingredients

  • 5 tablespoons Tomato Paste

Step 3

Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.

Ingredients

  • 1⁄2 teaspoon Dried Ground Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Parsley
  • 1 1⁄2 cups Frozen Peas, thawed
  • 1⁄4 cup Grated Parmesan
  • 1⁄4 cup Grated Parmesan

Step 4

Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
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