This Tomato and Sugar Snap Pasta Salad is a great vegetarian side dish. The crunchy peas with the tomato and basil tastes so summery!

I love making this as a side dish when we have friends over and watching them go back for more until the bowl’s empty.

INGREDIENTS

500g Pasta

1 Beef Tomato

2 Handfuls Sugar Snap Peas

Fresh Basil

Garlic Oil

Basil Oil

Teaspoon Salt

Teaspoon Pepper

METHOD

Put a pan of salted water on to boil. When water gets to a rolling boil add a slosh of olive oil and your pasta. Cook until the pasta is al dente, drain and put to the side.

While the pasta is cooking place the tomatoes and sugar snap peas into a bowl, pour over boil water, leave for a few minutes.

Drain the water out and remove the skin from the tomatoes.

Chop up the tomatoes and sugar snap peas. Mix them together with the pasta, garlic oil and olive oil.

Serve warm or cool.

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