Cherry Tomato and Snap Pea Pasta

Celebrate seasonal simplicity: This easy, quick pasta dish highlights a few summer (and spring) favorites with crispy snap peas, sweet cherry tomatoes, and fresh herbs. A generous amount of extra virgin olive oil adds both fruitiness and depth, and a little crumbled feta cheese provides a pleasing salty bite to finish the dish.

Cherry Tomatoes and Snap Peas

This simple, fresh, and flavorful vegetarian dinner is on the table in the time it takes to boil the water and cook the pasta.

Note: I included both red and black cherry tomatoes in this recipe simply because that’s what I’ve got in the garden. All red or a mixture of other colors will work well too.

Serves 4

Ingredients

• 8 oz rotini or other short pasta
• 5 oz small snap peas, trimmed
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 3/4 lb small cherry tomatoes, halved
• sea salt
• freshly ground black pepper
• 1/4 cup chopped fresh herbs, such as basil, parsley, oregano, rosemary, and chives
• 1/2 cup crumbled feta cheese

Herbs Ready to Chop

Preparation

1. Cook the pasta in boiling, salted water until al dente, 9 minutes. Drain.
2. Blanch the peas in a small saucepan of boiling water 3 minutes. Drain and chill immediately in iced water. Drain again.
3. Heat a deep skillet or pot over medium heat and add 2 tablespoons of olive oil. Add the tomatoes and season with salt and pepper. Cook until the tomatoes just begin to soften, 4-5 minutes.
4. Add the drained snap peas to the pan and cook until heated throughout, 3-4 minutes.
5. Add the pasta and chopped herbs and toss to combine.

Blanch the Snap Peas 

Chill in Iced water

Ready to Add to Sauce 

Tomatoes Beginning to Cook 

Snap Peas Added

Pasta and Herbs Added

To serve, divide the pasta mixture among 4 pasta bowls and drizzle generously with olive oil. Sprinkle each with 2 tablespoons of crumbled feta cheese and serve right away.

Cherry Tomato and Snap Pea Pasta