Macaroni with snow peas and tomato

Ingredients for 1 servings:

• 60 g macaroni
• salt water
• 60 g sugar snap peas
• 100 g tomatoes
• e.g. olive oil
• n. B. Garlic, frozen
• e.g. parsley, frozen
• Salt and pepper, black
• e.g. Parmesan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 34 minutes

vegetarian

Remove any strings from the washed snow peas and cut them diagonally in half. Puree the olive oil, garlic, and parsley in a mixing bowl, season with salt and pepper. Set the pesto aside. Cook the pasta in plenty of salted water until al dente. After 5 minutes, add the snow peas. Cut a cross into the tomato and add it to the pot after another 2 minutes. After a total of 9 minutes, drain the pasta, snow peas, and tomato in a sieve. Peel and chop the tomato. Return the pasta and snow peas to the pot and mix with the parsley pesto. Fold in the tomato pieces and season to taste. Arrange on a plate, garnish, and serve. Grate Parmesan cheese over the top if desired. If you use 2 tablespoons of olive oil for the pesto, the dish has approximately 495 kcal without Parmesan.