Creamy, Minty, Roasted Cherry Tomato Shells with Peas



Well that’s a mouthful, isn’t it! I didn’t want to leave out any of the flavors in the title of this recipe, but even so I think I may have skipped some! This was sort of a fridge clean-out dinner that was so tasty I’ll probably make it again. The goat cheese and the roasted cherry tomatoes went so perfectly together, and the hint of mint made for a delicious after taste. Originally, I was suspecting the fresh english peas, straight from the pod, would be the star of the show:


And although they were tasty, they were outshined by the goat cheese/cherry tomato combo. Seriously? So tasty. I would even leave the peas out next time.

Well over the course of the next 5 or 6 days, Chris will be getting home from Europe, we’ll be packing our apartment, celebrating his birthday, and moving into our new house! Needless to say, I’ll probably be MIA for some of this time! I see a lot of takeout food in our future… at least the near future, when our kitchen will be packed up and grocery store trips will be nixed in an effort to purge the pantry. Forgive me? I’ll be back with more tasty posts soon, promise! I may even have one up my sleeve for while we’re busy… On with the recipe!

Creamy, Minty, Roasted Cherry Tomato Shells with Peas (4-6 servings)
1/2-3/4 box of Shells
5 oz Goat Cheese
1/2 cup Parmesan Cheese, grated
15 Cherry Tomatoes, sliced in half
3 Tbsp Mint Leaves, chopped
2 cups fresh Peas
Olive Oil

Boil two pots of water and cook the pasta and the peas (when the peas are tender, blanch them in icy cold water so they keep their pretty color!). While those cook, turn the broiler to high and line a cookie sheet with aluminum foil. Place the tomatoes, cut side up on the pan and drizzle with olive oil. Sprinkle liberally with S&P.

Stir the cheeses and mint together – add a touch of hot water if needed to loosen it up a bit. When the tomatoes are done roasting (they’ll look like they do in the first pic, above) add almost all of them to the cheese mixture. Reserve a few for serving. When the peas and pasta are done, toss to coat, and serve hot! The reheated leftovers didn’t quite do it for me on this recipe, so I’d only make as much as you plan to eat. Enjoy!


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