Shells with pesto, peas, and sun dried tomatoes

An easy and flavorful summer pasta dish – the only cooking required is boiling the pasta. I bought already-cooked chicken from Trader Joe’s, and in less than half an hour, dinner was served. Delicious, with plenty of leftovers for work tomorrow.

Shells with pesto, peas, and sun dried tomatoes (modified to be nondairy from this recipe)

1 pound whole grain medium pasta shells

1 cup marinated sun dried tomatoes, drained and chopped

2/3 cup frozen peas, thawed in warm water

1 1/2 cups pesto sauce (see below)

salt and pepper to taste

Cook pasta in boiling salted water til al dente. Drain and transfer shells to a large mixing bowl.

While the pasta is still hot, add pesto, sun dried tomatoes, peas, salt and pepper.

Basil Pesto:

2 large bunches of basil

1 cup olive oil

1/2 cup soy parmesan cheese grated

1 large clove garlic

1/2 cup walnuts

salt and pepper

Remove basil leaves and add to food processor. Add oil and garli to the basil, and process. The mixture should be a little soupy. Add the soy parmesan, walnuts, salt, and pepper, and blend again. The mixture will thicken up.

Makes 6-8 servings.

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