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.


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


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

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