Penne with Sugar Snaps, Tomatoes, and Herbs

Name: Penne with Sugar Snaps, Tomatoes, and Herbs
Yield: Serves 2 as a main course, 4 as a first course or side dish
Ingredients: 9 to 10 ounces sugar snap peas; 10 firm-ripe cherry tomatoes; ¼ teaspoon sugar; ¼ teaspoon kosher salt; 2 tablespoons fruity, flavorful olive oil; 2 to 3 tablespoons chives cut into ½-inch lengths; ½ pound slim small penne (imported Italian quill pasta); Pepper; 2 to 3 tablespoons toasted, chopped pine nuts; 3 to 4 tablespoons chopped parsley leaves; 3 to 4 tablespoons slivered basil leaves; ½ pound slim small penne (imported Italian quill pasta)

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Pasta quills and pea pods, about the same size and shape, prove to be a charming match of flavor, texture, and color. For variation, serve at room temperature on a springy cushion of pea leaves or water cress, with an additional generous sprinkling of herbs.

Ingredients

9 to 10 ounces sugar snap peas
10 firm-ripe cherry tomatoes
¼ teaspoon

Starter
Main course
Side dish
Vegan
Gluten-free

Method

Set a pasta pot of water to boil. Rinse peas, then remove strings as necessary; some may need double-stringing, some none. Some zip free in one move: Break the stem end, then gently pull along the length of the pod to remove both “spines” at once. Halve each diagonally.
Quarter cherry tomatoes. Combine in a serving bowl with sugar, salt, olive oil, and 2 tables