Tangy Pasta 'n' Peas Recipe

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“Fresh from the garden snow peas are wonderful for this,” writes Janice Mitchell of Aurora, Colorado,” but frozen ones are fine when the garden is covered with snow!”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 4 ounces uncooked angel hair pasta
  • 2 cups fresh or frozen snow peas
  • 1/2 cup chopped red onion
  • 2 teaspoons butter
  • 6 tablespoons sour cream
  • 3 tablespoons white wine or chicken broth
  • 1 jar (2 ounces) sliced pimientos, drained
  • 1 tablespoon Dijon mustard

Nutritional Facts

3/4 cup: 179 calories, 5g fat (3g saturated fat), 16mg cholesterol, 107mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. Cook pasta according to package directions, adding peas during the last 2-3 minutes. Meanwhile, in a large skillet, saute onion in butter until tender. Reduce the heat. Stir in the sour cream, wine or broth, pimientos and mustard; heat through.
  2. Drain pasta and peas; add to sauce and toss to coat. Yield: 5 servings.
Originally published as Tangy Pasta 'n' Peas in Simple & Delicious January/February 2008, p64

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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