Rigatoni With Cherry Tomatoes, Yellow Peppers And Petite Peas - cooking recipe

Ingredients

2 large yellow peppers, seeded and diced
2 tbsp extra virgin olive oil
8 oz cherry tomatoes, halved
14 oz rigatoni or any short tubular pasta
1 cup frozen petite peas
2 tbsp olive oil
1 clove garlic, crushed
1/4 cup chopped fresh basil
2 tsp grated lemon peel
None None Freshly grated Parmesan cheese, to serve

Preparation

Place peppers and extra virgin olive oil in a large skillet on medium-low heat. Cook gently for 15-20 mins until tender but not browned.
Push peppers to the side of the pan. Increase heat to medium. Add cherry tomatoes, cut-side down, and cook for 5 mins, or just until softening.
Meanwhile, cook pasta in a saucepan of boiling salted water according to package directions. Add peas during last 3 mins of cooking.
Mix the oil, garlic, basil and lemon peel in a large bowl. Drain pasta mixture and toss with oil mixture. Pour in contents of skillet, scraping in all the oil; toss gently to combine. Serve immediately sprinkled with Parmesan cheese.