Pesto Linguine with Snow Peas, Sun-dried Tomatoes, and Lemon Zest
(from calibali0’s recipe box)
From Rancho la Puerta in Tecate, Mexico
Source: Shape, October 2010
Prep time: 25 minutes
Cook time: 10 minutes
Serves 6 people
Categories: not tried, pasta, vegetarian
Ingredients
- pesto
- salt and freshly ground black pepper
- 12 oz linguine
- 2 cups thinly sliced snow peas
- 1/4 cup finely diced red onion
- 1/4 cup sun-dried tomatoes (not packed in oil), coarsely chopped
- 1/4 cup pitted Kalamata olives, coarsely chopped
- zest of 1 large lemon
Directions
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Bring a large pot of water to a boil. Add linguine, cook 4 minutes. Add snow peas, cook 3 more minutes.
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While pasta cooks, heat remaining oil in a medium skillet over medium. Saute onion, tomatoes, and olives for about 6 minutes or until onions are translucent.
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Drain pasta and return to cooking pot. Stir in pasta. Divide pasta among 6 plates. Top each with an even portion of the sun-dried tomato mixture and lemon zest and serve.