Cook pasta in large pot of boiling salted water until tender but still firm, stirring often. Drain pasta but do not rinse. Reserve 1 cup cooking liquid. Transfer pasta to large bowl. Toss with 1 tablespoon oil.
2
In large skillet over medium high heat saute shallots about 5 Minutes, pressing with spoon to separate layers. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add snow peas and frozen peas, stirring just until thawed, about 1 minute. Slice pastrami into thin ribbons.
3
Add pea mixture, pastrami parsley to the pasta bowl. Add enough cooking liquid to moisten pasta. Season to taste with salt and pepper.
Ingredients
12ozSmall Pasta like bowties or Shells
3tbspCanola Oil, divided
8Shallots, peeled adn cut in quarters
2cupsSugar Snap Peas (about 8 ounces)
2cupsSnow Peas
1cupFrozen Peas
3tbspFresh Parsley, checked and chopped
½lbPastrami, sliced thin
Salt and Pepper, to taste
Directions
1
Cook pasta in large pot of boiling salted water until tender but still firm, stirring often. Drain pasta but do not rinse. Reserve 1 cup cooking liquid. Transfer pasta to large bowl. Toss with 1 tablespoon oil.
2
In large skillet over medium high heat saute shallots about 5 Minutes, pressing with spoon to separate layers. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add snow peas and frozen peas, stirring just until thawed, about 1 minute. Slice pastrami into thin ribbons.
3
Add pea mixture, pastrami parsley to the pasta bowl. Add enough cooking liquid to moisten pasta. Season to taste with salt and pepper.
