Pasta Bruschetta

A simple and quick recipe that I found at Vapiano, forgot, and re-created using the Bruschetta Pasta[a] recipe, vague memories and sugarsnap peas.

Pasta Bruschetta

A simple and quick pasta sauce. Like a bruschetta, but with sugarsnap peas and chili.

Servings: 123456789101112131415161718192021222324

Ingredients

• 500 g linguine

• 6 large ripe roma tomatoes

• 4 green onions

• 1 onions

• 3 clove garlic

• 12 large basil leaves

• 150 g sugarsnap peas

• 30 ml olive oil

• 120 g green pesto

• chili

• parmesan cheese

• salt and pepper

Preparation

1. Dice the tomatoes.

2. Thinly slice the green onions and dice the onions.

3. Heat a wok.

4. Add olive oil.

5. Crush the garlic into the wok.

6. Add the onion and chili.

7. Let fry for a little bit, until the onion gets the slightest bit of color.

8. Add the tomatoes, peas and pesto.

9. Let it all boil.

10. Add salt and pepper.

11. If to tangy (due to the tomatoes), add some sugar.

12. Let boil until done.

13. Serve with pasta and sprinkled parmesan cheese on top.