Summer Veggie Pasta

ShareTweetSaveShare

Ingredients

 1 pint cherry tomatoes (red, yellow or mixed)
 1 garlic bulb, cloves peeled and crushed
 3 sprigs thyme, leaves removed and stems discarded
 1 tbsp orange zest
 Juice of one orange
 1 tbsp POD & BEAN White Chocolate Raspberry Honey Mustard
 ¼ cup olive oil
 2 ears of corn, husk and silk removed
 2 tbsp olive oil, divided
 3 cups sugar snap peas, trimmed and cut in half
 POD & BEAN Garden Herb Blend, to taste
 Crumbled goat cheese, to taste
 12 oz pasta of choice
 ¼ cup POD & BEAN White Chocolate Lemon Peppercorn Vinaigrette
 1 cup fresh basil leaves, washed and torn
 Olive oil, for drizzling

Directions

1

Preheat oven to 325° F.

2

In a medium bowl, toss tomatoes, garlic, thyme, orange zest, orange juice, White Chocolate Raspberry Honey Mustard and olive oil. Pour tomatoes into a 9" x 13" baking dish and sprinkle with Garden Herb Blend to taste.

3

Place baking dish in oven and roast until tomatoes are tender and the skin is just starting to burst, about 45-60 minutes. While tomatoes are roasting, gently toss every 20 minutes.

4

While tomatoes are roasting, cut kernels from ears of corn.

5

Add 1 tbsp. oil to a large skillet and place over high heat. Add sugar snap peas and corn and sauté until tender and slightly charred. Transfer to a large serving bowl.

6

Cook pasta in a large pot of boiling salted water according to directions. Drain pasta, toss with 1 tbsp. olive oil and allow to cool.

7

To the large serving bowl of snap peas and corn, add tomatoes, White Chocolate Lemon Peppercorn Dressing, basil, and cooled pasta.

8

Toss gently, making sure not to over mix and crush the tomatoes. Garnish with crumbled goat cheese and season with Garden Herb Blend to taste.

Ingredients

 1 pint cherry tomatoes (red, yellow or mixed)
 1 garlic bulb, cloves peeled and crushed
 3 sprigs thyme, leaves removed and stems discarded
 1 tbsp orange zest
 Juice of one orange
 1 tbsp POD & BEAN White Chocolate Raspberry Honey Mustard
 ¼ cup olive oil
 2 ears of corn, husk and silk removed
 2 tbsp olive oil, divided
 3 cups sugar snap peas, trimmed and cut in half
 POD & BEAN Garden Herb Blend, to taste
 Crumbled goat cheese, to taste
 12 oz pasta of choice
 ¼ cup POD & BEAN White Chocolate Lemon Peppercorn Vinaigrette
 1 cup fresh basil leaves, washed and torn
 Olive oil, for drizzling

Directions

1

Preheat oven to 325° F.

2

In a medium bowl, toss tomatoes, garlic, thyme, orange zest, orange juice, White Chocolate Raspberry Honey Mustard and olive oil. Pour tomatoes into a 9" x 13" baking dish and sprinkle with Garden Herb Blend to taste.

3

Place baking dish in oven and roast until tomatoes are tender and the skin is just starting to burst, about 45-60 minutes. While tomatoes are roasting, gently toss every 20 minutes.

4

While tomatoes are roasting, cut kernels from ears of corn.

5

Add 1 tbsp. oil to a large skillet and place over high heat. Add sugar snap peas and corn and sauté until tender and slightly charred. Transfer to a large serving bowl.

6

Cook pasta in a large pot of boiling salted water according to directions. Drain pasta, toss with 1 tbsp. olive oil and allow to cool.

7

To the large serving bowl of snap peas and corn, add tomatoes, White Chocolate Lemon Peppercorn Dressing, basil, and cooled pasta.

8

Toss gently, making sure not to over mix and crush the tomatoes. Garnish with crumbled goat cheese and season with Garden Herb Blend to taste.

Summer Veggie Pasta

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Menu