Sundried Tomato Pasta with Peas and Onions

Elevate your dinner game with a burst of vibrant flavors in every bite! Imagine perfectly al dente rigatoni enveloped in a creamy, hearty sauce that's as rich in vitamins as it is in taste. Sweet peas add a fresh pop of brightness, while caramelized onions bring a deep, savory sweetness that balances every bite. Fresh basil and sun-dried tomatoes infuse the dish with bold Italian-inspired flavors, all brought together with a dash of Panacheeza for that extra gourmet twist. Ready in under 30 minutes, this meal is a fast track to a satisfying, nutritious dinner that’s both indulgent and healthful. Treat yourself to a dish that’s as effortless as it is enticing—your taste buds will thank you!

 

 

Makes 4 servings 

Basil and Sundried Tomato Rigatoni

Ingredients

8 oz Mezzi Rigatoni

1 cup Sundried tomatoes in oil

2 cups Fresh basil 

¾ cup Panacheeza

Sundried tomato oil

Salt

Pepper

3-4 ladles of Pasta water

 

Peas and Onions

 

Ingredients

Olive oil for pan 

4 cups frozen peas

2 medium yellow onions

1/2 cup Panacheeza

Salt to taste 

Directions

1. Bring pasta water to a boil and boil rigatoni.
2. Slice onions ¼ in thick using mandolin.
3. Warm up olive oil in a pan over medium heat.
4. Add onions to the pan and cook until softened. 
5. While the water is boiling, we are going to make our sauce.
6. Add your sun-dried tomatoes, fresh basil, Panacheeza, salt, pepper, sun-dried tomato oil, and pasta water in a blending cup, and blend until you have reached your desired consistency using pasta water.
7. Add frozen peas to the onions and combine with onions and cover for 10 mins, stirring occasionally. 
8. Once peas are heated through and condensation has collected, add Panacheeza and stir until cheese has dissolved. 
9. Add some oil to a pan for your sauce and warm on medium low, and add sauce.
10. When the rigatoni is cooked, add to your warmed pan.
11. Stir until all ingredients have combined, adding pasta water and salt to taste. 
12. Enjoy!