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Sun-Dried Tomato & Green Pea Pasta!???
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This dish is a great way to transition into the cooler Fall weather, with hearty beans and peas, plus tangy roasted peppers and artichokes. It makes for a comforting and cozy crowd pleaser. You can make it the night before, just add the lemon juice and parsley on the day, to brighten things up!??
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INGREDIENTS:
Agave Balsamic Vinaigrette
1 tsp dried basil
1 tsp dried oregano
1 tsp kosher salt + 1/4 to 1/2 tsp just prior to serving
1/4 tsp pepper
1/4 cup balsamic vinegar
1/3 cup olive oil
1 tsp Dijon mustard
2 tsp agave
Other goods:
12 oz. jar marinated artichokes, chopped small
1/2 lb. farfalle
1 15 oz. can great northern beans, drained and rinsed
1 cup roasted peppers, sliced
1/2 cup finely chopped sun-dried tomatoes
1 cup green peas
1/4 red onion finely chopped
Juice of 1/2 lemon
3 T flat leaf parsley finely chopped
DIRECTIONS:
Cook pasta to al dente. In a large bowl whisk together the vinaigrette ingredients. Add cooked pasta and all other ingredients except lemon juice and parsley. Just prior to serving, stir in the lemon juice, extra salt (if desired) and parsley. ????
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