Spicy Pea Ragout - cooking recipe

Ingredients

3 tablespoons olive oil
200 g shallots, halved
4 teaspoons cumin seeds, lightly crushed
3 garlic cloves, sliced
300 g cherry tomatoes, halved
1/2 teaspoon Tabasco sauce
400 g frozen peas
1/2 lemon, juice and zest of
350 g penne pasta
4 tablespoons chopped fresh parsley

Preparation

Cook the pasta according to the packet.
Heat oil in a large pan. cook shallots for 8 mins until soft and coloured.
Add cumin and garlic and cook for another 2 minutes.
Add cherry toms and cook for a further 5 minutes.
Add tobasco, peas, zest and juice and cook for another 3 minutes.
Drain pasta and place everything in the pasta pan. Stir in the parsley and serve.