Random Single Gal Recipe: Creamy Linguine With Roasted Tomatoes, Peas & Mozzarella
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week), I’m going to introduce you to an easy recipe I’m currently loving. I haven’t written a Single Gal Recipe in a while, mostly because an amazing taco truck set up shop a block away from my apartment and when I’m not bingeing on that, I’m making the same recipes I’ve already posted here. (I tend to be a creature of habit when it comes to food. I ate tuna fish on a toasted bagel with avocado and tomato every lunch freshman year of college. It is a miracle I didn’t get mercury poisoning.) But this weekend, I fell into a total food blog k-hole and was inspired to make up something new. I wanted pasta and I knew I wanted to try cooking with peas. This is what I came up with. It turned out really tasty.
CREAMY LINGUINE WITH ROASTED TOMATOES, PEAS & MOZZARELLA
Recipe serves one hungry single gal for, like, four days.
- 1 package linguini (or whatever shape pasta you like)
- 1 package (pint-sized!) grape or cherry tomatoes
- 1 bag frozen peas
- 3 cloves of garlic, chopped
- 1 shallot, chopped
- 2 cups heavy cream
- 10 little mozzarella balls or one big ball, torn up in to little pieces
- Parmesan cheese
- Olive oil
- Sea salt
- Pepper, freshly ground
- Red pepper flakes (optional)
Note: To make this recipe healthier, you could use a little chicken or vegetable stock instead of the cream, though I don’t think that’s very fun, and use whole wheat pasta instead of semolina/white pasta.
- Preheat oven to 400 degrees. Put tomatoes in an even layer on a baking sheet or pan, drizzle with olive oil, and season with salt and pepper. Toss to coat. Roast tomatoes in the oven for 10-15 minutes, until they collapse. Remove from oven until I tell you to do somethin’ with ‘em.
- Meanwhile, cook the pasta per box instructions. Drain.
- Also meanwhile! In a sauce pan, saute shallot and garlic (seasoned with a little salt and pepper and, optionally, red pepper flakes to your desired heat level) in olive oil until the shallot is clear.
- Add the peas, seasoning with more salt and pepper. After about a minute, add the tomatoes and stir. Let the flavors mingle for a few minutes.
- Pour in the cream and bring to a simmer. Taste the cream and season with more salt and pepper to your liking.
- Add the drained pasta back to its pot and pour the tomatoes, peas, and cream sauce on top. Toss well, adding in bits of mozzarella as you toss. Grate as much parmesan as you like and toss.
- Plate, eat, burp, rub belly, and enter carb-heavy food coma. Don’t let puppy lick plate because of the shallots (onions are bad for dogs). Eat leftovers for the next few days.