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Thursday, August 11, 2011

Fresh Peas with Wheat Wheat Pasta Recipe






When choosing your tomatoes, be sure to pick those with the most brilliant shades of red. These indicate the highest amounts of betacarotene and lycopene. Though raw tomatoes are great for you, cooking them releases even more of the benefits. Lycopene is located in the cell wall of the tomato, so by cooking in a bit of oil, this healing compound is more fully released.

In a food processor add :
3 cloves of cleaned garlic
1/2 cup fresh celery leaves
1/4 cup extra virgin olive oil
Puree till a fine mixture.

In a large deep sauce pan, add the oil mixture, heat, add:
2 lbs of fresh peas shucked or ( 2- 14 to 15 oz size  cans of peas) saute peas till starting to brown.

Add:
1/2 teaspoon each, parsley, basil, garlic powder, oregano
1 small can of tomato paste + fill can with white wine to stir out the leftover paste
1 can of chicken broth
1 cup water
1 cup of  fresh whole tomatoes or  fresh plum tomatoes pureed in food processor
Cook until sauce thickens around 1 1/2 hours on low.

Open  a 1 lb box of whole wheat spaghetti or (other pasta of choice) . Using half of the box, break into bite size pieces, taking the long pasta and snipping the ends around 1/2 in size, place in a bowl while cutting up your pasta.  Add  the broken up pasta to a pot of salted boiling water. Boil till desired doneness.

Drain pasta and add to the sauce mixture.