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Wednesday, February 2, 2011

Sphagetti with Peas

This is a wonderfully easy and quick recipe to make.  All the different flavors complement each other to create a slightly sweet, sour and savory pasta dish. Most of the times pasta recipes involve some kind of a sauce. This is a great alternative to sauce based pasta recipes. The best part of the recipe is that it involves minimal preparation time, has limited ingredients and still is so delectable that you would want to repeat this often. It is also a great recipe to make when entertaining, easy to scale, elegant and tasty.



Ingredients
1 packet whole wheat sphagetti, cooked per instructions on the box
1 cup frozen peas, thawed
1 tbsp Italian spice mix
salt to taste
1/4 cup black olived, sliced
4-5 artichoke hearts, chopped - use the pickled variety
1 tbsp extra virgin olive oil
2-3 garlic gloved, finely chopped
Parmigiano Reggiano, also known as Parmesan cheese, to garnish


Method
Heat the olive oil. Add the chopped garlic and let it cook for a minute or so. Then add the peas. Stir fry for a minute, then add the olives, artichokes and Italian spice mix. Stir around, then add the sphagetti. Mix all the ingredients together. Add salt to taste. Add parmesan cheese. Serve hot.




Tips
Cook the pasta in saline water, which means that add sufficient salt to the water that you cook your pasta in so that it tastes salty. This will flavor the pasta and it will not taste bland when added to the other ingredients.

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