Penne Rigate with Tomatoes, Peas and Pine Nuts



Penne Rigate with Tomatoes, Peas and Pine Nuts
A quick, but hearty and oil-free pasta main dish, this highlights the freshest produce you can find — roma tomatoes, shallots, garlic, basil and oregano. Our herbs come from the kitchen garden at the back door, but most markets carry fresh herbs these days. If you can’t find those, don’t worry, this also works very well with dried herbs. The nutritional yeast boosts the protein content (14 grams/serving) and complements the flavor of the dry wine or vermouth. We use organic BioNature penne because it’s gluten-free and its taste and texture are the closest we have found to traditional semolina pastas. Enjoy! ~ Glyn and Will

1/4 cup shallot or diced onion
1 tsp minced garlic
2 tbsp. pine nuts
1 1/2 cups diced tomatoes
1/4 cup fresh basil chopped
2 tbsp oregano leaves
2 tbsp. nutritional yeast (2tbsp.)
1/4 cup dry white wine
1/2 cup frozen peas
4 oz. gluten-free penne rigate

DSCN3318            DSCN3319


1 Put a pot of salted water on to boil for the penne and peas.
2 In a dry pan set at medium high, cook the shallots (onion) garlic and pine nuts together until the vegetables wilt and the pine nuts begin to toast.
3 Add the salt, red pepper, tomatoes and herbs and cook for 3-5 minutes.
4 Stir in the nutritional yeast and the wine and bring to a simmer.
5 Lower heat to the barest simmer and continue to cook while the pasta boils.
6 Cook the penne according to package instructions. During the last two minutes of cooking, add the peas.
7 Drain the peas and pasta, add the sauce and stir to mix well.
8 Serve in warmed pasta bowls or plates and garnish with fresh basil leaves.

Servings: 2
Degree of Difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Nutrition Facts
Serving size: 1/2 of a recipe (10.9 ounces).

Nutrition penne with tomatoes and peas


This entry was posted by Glyn Ruppe-Melnyk.

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