Summer Pasta with Tomatoes and Peas

Ingredients

• 10 oz. pasta of your choice
• ½ teaspoon salt for boiling pasta
• 1 cup fresh peas
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Steps

1. Boil water in a large skillet, sprinkle ½ teaspoon salt and toss in pasta. Drop 1 tablespoon olive oil in it and cook for 7 minutes. Drain, leaving about ¼ cup of the water.
2. Boil water in the same skillet for peas. Drop the peas in the boiling water and cook until tender but still a bit firm, for about 5-10 minutes. Drain and transfer into very cold water. Drain, set aside.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the halved cherry tomatoes, put a lid on the skillet and let the tomatoes get a little tender for about 5 minutes stirring a few times. Season it with salt and black pepper.
4. Toss in pasta, peas and ¼ cup water in which you cook pasta. Stir and take it from heat.
5. Serve warm or cold.