SEMI-DRIED TOMATO, PEA & BOCCONCINI PASTA
SERVES 4
INGREDIENTS
375g penne pasta
120g frozen peas
340g semi-dried tomatoes in oil (available from some supermarket delis and specialty food stores; or use sundried tomatoes instead)
4 bocconcini (small mozzarella balls), torn
⅓ cup loosely packed fresh small basil leaves
1 Cook pasta in a large saucepan of boiling, salted water for about 8 minutes or until tender. Add peas and return to the boil then drain, reserving 1/3 cup of the cooking liquid.
2 Meanwhile, drain tomatoes, reserving 2 Tbsp of the oil from the jar or container.
3 Return pasta and peas to pan with reserved cooking liquid, tomatoes, reserved oil and torn bocconcini; stir gently to combine. Season to taste. Serve topped with basil.