Cook: 15 minutes
Yield: 4 servings
2 cups green peas or 1 cup peas and 1 cup edamame
1 pound linguine
6 Tbsp olive oil
6 cloves garlic, minced
2 shallots, peeled and minced
1 cup sundried tomatoes, coarsely chopped
1/2 cup chicken broth
salt and pepper to taste
parsley for garnish
Cook peas and edamame and drain. Cook pasta according to package directions.
In a pan, heat olive oil, garlic and shallots over low heat. Add broth, peas and sundried tomatoes and bring to a boil. Remove from the heat and toss with the pasta. Salt and pepper to taste and garnish with parsley.
Tips and Tricks
I used about half a pound of whole wheat spaghetti in place of the linguine. Use sundried tomatoes, not chopped in oil. I buy the kind in a foil package that can be refrigerated and I buy the prechopped kind to save time. I made this using the peas/edamame option. I also slightly decreased the oil and garlic.
Make It Healthier
Use whole wheat pasta and low-sodium broth.
How Kids Can Help
Measure ingredients. Older kids can use a garlic press.
adapted from The Eat-Clean Diet Cookbook by Tosca Reno