Almond Sundried Tomato Peasy Pasta

It's been a while, eh? No valid excuses. But, hopefully tonight's main dish will make up for it.

Almond Sundried Tomato Peasy Pasta
(serves 4)

Ingredients

• 3/4 cup sundried tomatoes (rehydrated)**
• 2 cups bow tie pasta (uncooked)
• 3/4 cup almond slivers
• 1 teaspoon + 2 teaspoon olive oil
• 2 cloves (1 tsp) minced garlic
• 1 medium onion, diced
• juice of 1 lemon
• 3/4 cup frozen peas

Steps

1. Put the sundried tomatoes in a pan, add enough water to cover. Bring to a boil for 20-30 minutes to rehydrate them.
2. Boil water for the pasta.
3. Roast almond slivers in 1 teaspoon olive oil until they start turning golden.
4. Add garlic and let roast for 5 seconds more, then quickly get them out of the pan before they burn.
5. Put the pasta in the boiling water.
6. Dice and sauté an onion in 2 teaspoons olive oil for 10 minutes (max).
7. Remove onions from pan using a slotted spoon, leaving any left over oil.
8. The sundried tomatoes should be rehydrated by now. Drain water off, but reserve it for later.
9. Thinly slice tomatoes (about 1/2 an inch long), then sauté them in the leftover oil for 5 minutes max.
10. Heat up the reserved liquid, add lemon juice and frozen peas. Bring to a boil for approximately 4- 5 minutes.
11. Once the peas are unfrozen, add the almond/garlic/onion/tomato mix and heat through.
12. Drain and stir in the pasta.

Easy Peasy!

**The sundried tomatoes sautéd in almond oil were such an intense flavor that they overpowered the dish. I really like the flavor, but you might want to cut the amount of tomatoes in half.