Summer Pasta with Tomatoes & Peas (Edit recipe)

This Summer Pasta with Tomatoes & Peas recipe is the most delicious summertime pasta salad. It's fresh, herbaceous, light, and super yummy!

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	311
Fat:	17 g
Carbohydrates:	34 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	611 mg
Fiber:	5 g
Sugars:	7 g
Calculated per serving.

by Nut Crumbs

View original recipe

Serves: 8

Ingredients

1/4 cup Italian Nut Crumbs
12 oz Frozen Peas, (1 package)
1 pint Cherry Tomato
fresh Basil
1/3 cup White Balsamic Vinegar, or balsamic vinegar
2 Tbsp Water
2 tsp Salt, or garlic salt
1/2 Tbsp Granulated White Sugar
2 tsp Fresh Tarragon
2 cloves Garlic, large
1/4 cup Extra Virgin Olive Oil
1/4 cup Basil Infused Olive Oil
1 lb Pasta Shells

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put on a giant pot of salted water to boil
Clean cherry tomatoes and chop in half or quarters
Chop up fresh basil, garlic, and tarragon and set aside
Once the pasta is fully cooked, rinse with cold water until pasta is fully cooled
Add the tomatoes, frozen peas, and fresh basil to the pasta
For the dressing: Whisk together vinegar, water, salt, sugar, tarragon, garlic, and olive oil
Dress the pasta and toss thoroughly
Store in the fridge at least 1 hour before serving. Serve cold and enjoy!