Title: Taglierini with Sun Dried Tomatoes and Snow Peas
Categories: Pasta Vegetable
Yield: 4 Servings
| 3/4 | lb | Fresh taglierini |
| | | Or 1/2 pound dried |
| 1/3 | c | Extra virgin olive oil |
| 3 | | Garlic; crushed |
| 1 | tb | Fresh mint; finely chopped |
| 1 | tb | Fresh parsley; finely chopped |
| 12 | | Snow peas; sliced into third s |
| 10 | | Sun-dried tomatoes, rinsed and drained -- sliced thinl |
| | | Juice of 1/2 lemon |
| | | Salt and pepper |
Recipe by: The New Pasta Cookbook Begin cooking taglierini in boiling
salted water. Heat oil and very gently saute garlic and herbs for 1 to 2
minutes. Add snow peas and toss for 1 minute, and then stir in tomatoes.
Add lemon juice, and season to taste with salt and pepper. Drain cooked
taglierini and stir it into the pan with the vegetables. Serve immediately.