Capunti Pasta with Snow Peas, Summer Tomatoes and Lemon recipe, brought to you by MiNDFOOD. Snow peas can be traced back to the Stone age. Millions of years later these crisp green pods continue to add flavour and texture to meals like this fresh pasta recipe.
Capunti Pasta with Snow Peas, Summer Tomatoes and Lemon
- 400g capunti pasta
- 150g snow peas,
- trimmed, shredded
- 150g sugar snap peas, trimmed, halved lengthways
- 2 tbsp extra-virgin olive oil,
- plus extra to serve
- 1 red onion, thinly sliced
- 400g cherry tomatoes
- 2 large lemons, 2 tbsp juice
- and rind shredded
- parmesan, finely grated, to serve
- extra-virgin olive oil, to serve
1 Cook pasta in a large saucepan of boiling salted water as per packet instructions until just tender. Drain well and return to saucepan.
2 Place snow peas and sugar snap peas into a bowl. Cover with boiling water and stand for 1 minute or until just tender. Drain.
3 Heat oil in a large non-stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft.Add tomatoes and cook for 3 minutes or until softened and heated through.
4 Add peas and lemon juice. Toss until well combined. Toss vegetable mixture through cooked pasta.
5 Season with salt and freshly ground black pepper. Top with parmesan. Serve drizzled with lemon rind and oil.