Farmers Market Inspired Recipe: Sugar Snap Peas & Tortellini Pasta Salad

Were you one of those kids who heard, "Eat your peas!" while growing up?

I wasn't.

Mom served the canned variety warmed piping hot with lots of butter, salt and pepper. Or we got them sprinkled into our Spanish rice or served mixed with corn. However she made them, I absolutely loved them.

Cooking for myself as an adult, I moved onto frozen peas with the occasional shelling of fresh peas. About 10 years ago, I discovered sugar snap peas. Crisp. Crunchy. Sweet. And no need to shell! Mmmm. 

I've been making this tortellini pasta salad for years and it's always a hit when I entertain. It's super simple and relatively healthy. I picked up the peas, basil and tomatoes at the farmers market so it's extremely fresh but you can find these ingredients at your local market as well.

The main cast: sugar snap peas, grape tomatoes, fresh pesto tortellini, and fat free crumbled feta cheese.

Put a pot of water on high for the tortellini. While you're waiting for it to boil, remove all the stems from any of the peas that still have them attached. Yes, you can eat the entire thing. But I personally don't like the hard stems and the strings. Even with blanching, they are still, well, stringy. They get caught in my teeth. I don't like that, so I remove them. Pinch the stem and carefully snap it by bending it towards you and slowly pull it down to remove as much of the string as you can.

Once the water has come to a rolling boil, add 2 tablespoons salt. Add the pasta. Fresh pasta cooks fast. About 3-5 minutes. Keep an eye on the pot and as soon as the pasta floats to the top, remove from heat and drain. Rinse under cold water.

The sweetness of sugar snap peas are enhanced with blanching. Bring a bought of water to a boil and carefully drop the peas into the water and blanche for 2 minutes. Remove, place in ice water to stop the cooking process. Drain and cut the peas on the bias. Add to bowl along with the cooked pasta and tomatoes. 

Chiffonade (thinly slice) the basil by placing 5 or 6 large basil leaves on top of each other and rolling them up like a burrito before slicing.

Add to bowl.

Dice two tablespoons of shallot and mince one large clove of garlic.

In a small bowl, add olive oil, balsamic vinegar, dijon mustard, shallots, garlic, kosher salt and freshly ground black pepper. Whisk. Whisk. Whisk.

 Add feta to bowl. Pour vinaigrette over pasta and toss. Serve with with a glass of Pinot Grigio and some fresh crusty bread. Enjoy!

Sugar Snap Peas & Tortellini Pasta Salad 

Serves 4 as an entrée or 6 as a side.

1 (16 oz.)  package fresh tortellini
1 cup sugar snap peas, stems and string removed
1/2 cup grape tomatoes
5-6 large leaves of fresh basil, chiffonade (thinly sliced)
3 tablespoons fat free feta cheese
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon raspberry vinegar
2 teaspoons dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons shallots, minced
1 large clove garlic, minced

DIRECTIONS

Fill a large pot with water. Bring to a rolling boil. Add tortellini. Boil for 3-5 minutes (until pasta floats to top).  Drain, rinse with cold water to cool and place in a large bowl.

Fill a small pot with water. Bring to a boil. Carefully add the peas to the boiling water and blanche for exactly 2 minutes. Remove peas immediately and place in a bowl of ice water to stop the cooking process. Add to the pasta bowl.

Add tomatoes, feta cheese and the sliced basil to the pasta.

In a small bowl, add olive oil, vinegars, mustard, salt, pepper, shallots and garlic. Whisk well to combine. Pour over pasta. Toss and serve.

All photographs are © Anita L. Arambula Photography