Rotini with Sun Dried Tomatoes & Peas
- 2 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 1 onion, chopped fine
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced
- salt & pepper
- 4 tsp thyme
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 1/2 cup heavy whipping cream
- 1 Tbsp lemon juice
- 1 cup grated Parmesan cheese
- 12 ounces tricolor rotini
Combine the butter and oil in a 12 inch skillet over medium-high heat. Once the butter is melted, add the onions and cook for 3 - 4 minutes, or until translucent. Add the garlic and cook until fragrant. Add the tomatoes with a 1/2 teaspoon of salt. Cook until the onions and tomatoes develop some color and start to brown, another 4 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the vegetable broth and frozen peas. Use the liquid to de-glaze any brown bits on the bottom of the skillet. Cook until the peas are heated through. Off heat, add the cream and lemon juice. Return to a low simmer.
While building the sauce, bring 3 quarts of water to a boil with 1 tablespoon of salt. Add the pasta and cook until just shy of al dente. The paste should have some bite left and not completely cooked through. Drain and reserve 1 cup of pasta liquid.
Add the drained pasta to the sauce once it returns to a simmer. Finish cooking the pasta in the sauce while it thickens. Add some of the reserved pasta water if the sauce becomes too thick. Add Parmesan cheese, salt, and pepper to taste. Serve with extra Parmesan cheese.