Pasta salad sans one truckload of mayo
8 ounces sugar snap peas, trimmed, halved 2 cups thinly sliced basil, dividedPreheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9” baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50–60 minutes. Pluck out and discard thyme and orange zest.Separate spring onion stems from bulbs.
Heat remaining 1 Tbsp. oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it’s not sticking.
Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1½ cups basil, and 1½ cups mint to pasta and toss gently to combine ; season with salt, pepper, and more lemon juice if desired.Nutritional ContentCalories 410 Fat 15 Saturated Fat 2 Cholesterol 0 Carbohydrates 60 Dietary Fiber 6 Total Sugars 10 Protein 10 Sodium 60
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