Ingredients

• 1 pound dry pasta (shells or rigatoni)
• 1 pound snow peas
• 1 pound green peas
• 1 pound sun-dried tomatoes in oil (drained)
• 1 pound roasted red peppers, drained
• 1 cup extra virgin olive oil
• 2 ounces garlic, sliced
• 1 pound fresh mozzarella balls or mozzarella slices
• 1/4 cup fresh basil leaves
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste

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Instructions

1. Cook the pasta in salted water, drain when tender. Blanch the snow peas and green peas, drain and set aside. Julienne the sun-dried tomatoes and peppers. In a saute pan, heat the oil and cook the garlic until golden. Toss together all of the ingredients. Taste for salt and pepper.