Rigatoni With Cherry Tomatoes, Yellow Peppers And Petite Peas

• 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

1. 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.
2. 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.
3. Meanwhile, cook pasta in a saucepan of boiling salted water according to package directions. Add peas during last 3 mins of cooking.
4. 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.

yellow peppers, extra virgin olive oil, cherry tomatoes, rigatoni, frozen petite peas, olive oil, clove garlic, fresh basil, lemon peel, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/37853 (may not work)