Sundried Tomato Parmesan Peas Recipes

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JAN'S PASTA-N-PEAS WITH TUNA AND SUN-DRIED TOMATOES



Jan's Pasta-N-Peas with Tuna and Sun-Dried Tomatoes image

This is a fresh and modern take on two recipes from my Italian mother-in-law. Fresh peas in place of canned, sun dried tomatoes in place of heavy tomato sauce and Bumble Bee® Solid White Albacore Tuna in Water replacing tuna in oil. This is a fast and flavorful meal to put together with just a few shelf stable ingredients.

Provided by Bumble Bee

Categories     Trusted Brands: Recipes and Tips     Bumble Bee Seafoods

Time 30m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package linguine pasta, cooked and kept warm
2 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, undrained
1 (6 ounce) package frozen peas
8 ounces fresh peas, rinsed
1 medium onion, diced
1 tablespoon minced garlic
½ cup julienne cut sun-dried tomatoes with herbs, drained, oil reserved
2 cups vegetable broth
Salt and black pepper to taste
1 pinch Crushed red pepper flakes to taste
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Steps:

  • Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer.
  • Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes. Peas should remain crisp so be careful not to over cook.
  • Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired.
  • Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 51.7 g, Cholesterol 18 mg, Fat 2.1 g, Fiber 5.7 g, Protein 19.5 g, SaturatedFat 0.6 g, Sodium 359.6 mg, Sugar 3.8 g

CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES



Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes image

Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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