Mezzi Rigatoni with Peas & Tomatos
Note from Patti Fortuna: I found this recipe online and have made it a few times and love it- thought I'd share with you all! Recipe calls for sugar, but I do not use.
INGREDIENTS:
1 1/2 LB. of peas, shelled
12 OZ. of mezzi rigatoni pasta
11 OZ. of cherry tomatoes
Spices: fresh oregano, salt, marjoram & lemon
Extra-virgin olive oil - a few tablespoons
METHOD:
1- Preheat the oven to 300°F.
2- Bring a pot of water to a boil. Score the bottom of the tomatoes and immerse in boiling water for 1 minute. Drain and peel. Place on a baking dish. Drizzle with oil, and sprinkle with salt, oregano, and marjoram. Bake for 30-35 minutes. Remove from oven and cut tomatoes in half. (To reduce the cooking time by around 15 minutes, sauté the tomatoes, skin on, in a skillet for a few minutes. With this cooking method, the tomatoes will shrink and develop a stronger taste than if baked in the oven.)
3- Cook the peas in boiling salted water for 5 minutes, then drain. Set aside 1/3 of the peas. Blend the remaining peas in a food processor with a pinch of salt, 2 Tbsp. olive oil, and 1/2 cup water.
4- Cook the pasta in boiling salted water until al dente. Drain and top with a drizzle of olive oil and grated lemon zest. Serve pasta over pea purée and top with the cherry tomatoes, remaining peas, oregano, and marjoram
Explore Recipes and Articles
JULY 4th GRILLING SAUSAGE
Grilling Sausage for July 4th Click Here for more details You get 1 package of each of the fol...
Nduja, Shrimp with Trofie Pasta
No formal recipe here but so simple. I sauted in olive oil 2 cloves of chopped garlic until br...
SUMMER RECIPE with whatever is in season
SUMMER RECIPE with whatever is in season ! Tagliatelle Primavera - Serves 4 Note: You can add any...
Tagliatelle with Artichokes and Fortuna's Guanciale
Tagliatelle with Artichokes and Guanciale I found this great recipe on Nonna's Kitchen & adapted...
Picnic Day - Italian Tuna Pasta Salad
Picnic Day on the Mountain, We grilled our new Pepperoni Italian Sausage and i made a pasta sa...
Farfalle with Coppata, Mushroom & Spring Peas
Our dear friend and lover of Fortuna's products, MaryAnn Esposito from Ciao Italia Cooking Show sent...