Yield: 4 Servings
Measure | Ingredient |
---|---|
6 \N | Garlic cloves, chopped |
1 \N | Red bell pepper, chopped |
2 tablespoons | Olive oil |
1 bunch | Broccoli, cut into florets, stems peeled & diced |
¼ cup | Blanched peas |
1 cup | Tomatoes, chopped |
\N \N | Cayenne, to taste |
1 pinch | Thyme |
16 ounces | Fusilli verde |
\N \N | Salt, to taste |
Lightly saute the garlic & red bell pepper in the olive oil, then add the broccoli & a few tablespoons of water. Cover & cook over high heat for a minute or two until just tender. Add the peas & tomatoes, season with cayenne & thyme, cover & cook for 5 to 10 minutes. Meanwhile, cook the pasta until *al dente*. Drain & toss with the sauce. Season with salt if needed & serve.