Originally Posted by
gaobest
I need guidance for cooking this below pasta dish. How would I do the spinach and peas part? I assume I start by slowly cooking the tomatoes in olive oil until they break down, like a cherry tomato pasta.
Summer Cavatelli Pasta 24 (Vegetarian)
Hand-cut Pasta, Spinach, Peas, Roasted Tomatoes,“Marin County Farms” Goat Cheese
Are you trying to duplicate something from a restaurant without a recipe?
I roast tomatoes all the time in the toaster oven. I cut cherry or grape tomatoes in half,spread out on a foil lined tray with olive oil and bits of garlic, S & P. and roast for maybe 20-30 minutes at a low temp...maybe 300? I also put in dried oregano because this is what i use for my pizza sauce. Baby spinach (maybe chop a little bit) will wilt down when tossed with the hot pasta. If you want it more cooked you can blanch it first but I wouldn't bother with the extra step. Just toss in frozen peas at the end--no precooking necessary. Goat cheese will also melt with the hot pasta. Sounds good!
I would just use dried pasta...