Summer Veggie Pasta

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Ingredients

 1 pint cherry tomatoes (red, yellow or mixed)
 1 garlic bulb, cloves peeled and crushed
 3 sprigs thyme, leaves removed and stems discarded
 3 tbsp olive oil
 ½ tbsp POD & BEAN® Garden Herb Blend, coarse grind
 1 tbsp orange zest
 Juice of one orange
 1 tbsp POD & BEAN® White Chocolate Raspberry Honey Mustard
 2 tbsp olive oil
 2 tbsp apple cider vinegar
 2 ears of corn, husk and silk removed
 3 cups sugar snap peas, trimmed and cut in half
 goat cheese, crumbled
 12 oz pasta of choice
 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, olive oil, and POD & BEAN® GARDEN HERB BLEND. Pour tomatoes into a 9" x 13" baking dish and spread into a single layer.

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

In a shaker or mixing bowl, add POD & BEAN® WHITE CHOCOLATE RASPBERRY HONEY MUSTARD, 2 tbsp olive oil, 2 tbsp apple cider vinegar, the juice from one orange, and orange zest. Whisk or shake vigorously until dressing is fully emulsified. Adjust oil and vinegar for the desired flavor. Set aside.

6

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.

7

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.

8

To the large serving bowl of snap peas and corn, add tomatoes, Orange Honey Mustard Vinaigrette, basil, and cooled pasta.

9

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
 3 tbsp olive oil
 ½ tbsp POD & BEAN® Garden Herb Blend, coarse grind
 1 tbsp orange zest
 Juice of one orange
 1 tbsp POD & BEAN® White Chocolate Raspberry Honey Mustard
 2 tbsp olive oil
 2 tbsp apple cider vinegar
 2 ears of corn, husk and silk removed
 3 cups sugar snap peas, trimmed and cut in half
 goat cheese, crumbled
 12 oz pasta of choice
 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, olive oil, and POD & BEAN® GARDEN HERB BLEND. Pour tomatoes into a 9" x 13" baking dish and spread into a single layer.

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

In a shaker or mixing bowl, add POD & BEAN® WHITE CHOCOLATE RASPBERRY HONEY MUSTARD, 2 tbsp olive oil, 2 tbsp apple cider vinegar, the juice from one orange, and orange zest. Whisk or shake vigorously until dressing is fully emulsified. Adjust oil and vinegar for the desired flavor. Set aside.

6

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.

7

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.

8

To the large serving bowl of snap peas and corn, add tomatoes, Orange Honey Mustard Vinaigrette, basil, and cooled pasta.

9

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

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