Tri-Colore Linguine With Sun-Dried Tomatoes And Peas(Yield: 4 Servings) - cooking recipe

Ingredients

1 lb. tri-colore linguine (spinach, tomato and egg)
2 c. peas, fresh or frozen
6 Tbsp. olive oil
6 cloves garlic, finely chopped
1 c. sun-dried tomatoes, chopped
1/2 c. chicken broth
freshly ground pepper
Italian parsley, chopped (optional)
fresh grate Asiago cheese

Preparation

Cook peas until tender, yet firm; drain and set aside.
Cook the pasta in boiling salted water, following the directions on the packet carefully to avoid overcooking.