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Piccolo Tomatoes December 2018
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Ingredients

  • 200 g (7oz) fusilli pasta
  • 50 g (2oz) frozen peas
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small yellow pepper, cut into strips
  • 100 g (4 oz) small broccoli florets
  • 1 medium courgette
  • 125 ml (4 1/2 fl oz) creme fraiche
  • 125 ml (4 1/2 fl oz) vegetable stock
  • 75 g (2 1/2 fl oz) Parmesan, grated, plus extra to serve (optional)
  • 6-8 medium-ripe tomatoes, skinned, deseeded and chopped
  • salt and freshly ground black pepper

Method

  1. Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet and add the peas 4 minuted before the end of the cooking time. Drain the pasta and peas
  2. Heat the olive oil in a heavy-bottomed saucepan and saute the onion and garlic for 1 minute. Add the yellow pepper, broccoli and courgette and saute for about 8 minutes or until just tender.
  3. Stir in the creme fraiche and the vegetable stock. Bring up to the boil and reduce by a third. Add the Parmesan and season. Then add the tomatoes and simmer for 1 minute.
  4. Add the drained pasta, courgette and peas and toss together.
  5. Serve with extra Parmesan to sprinkle on top if you wish.
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