Peas and Tomato Pasta

Ingredients

• Pasta3/4 cup (120 g)
• Oil1/2 tablespoon (5 ml)
• Butter1/3 tablespoon (10 g)
• Leek1/4 cup (25 g)
• Tomato1 count (130 g)
• Basil2 count (1 g)
• Peas1/4 cup (50 g)
• Bay Leaves1 count (1 g)

Instructions

1. 1

   Step 1

   Cook the pasta following the instructions on the package and set aside.

2. 2

   Step 2

   Place the butter and oil in a casserole and stir-fry the leek (white part) for 5 minutes over medium-low heat.

3. 3

   Step 3

   Meanwhile, make a cross cut at the top of the tomato, about a finger deep.

4. 4

   Step 4

   Place the tomato in a pot of boiling water and boil for 5 minutes. Next, remove, drain, blend and set aside.

5. 5

   Step 5

   Separately, wash the peas and chop the basil.

6. 6

   Step 6

   Add the tomato, bay leaf and fresh peas to the casserole and continue cooking over low heat.

7. 7

   Step 7

   Add the basil leaves and cook for 6 minutes or until the peas are al dente.

8. 8

   Step 8

   Add salt and serve over the drained and hot pasta.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Peas and Tomato Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.