Two Tone Tomato Pasta

On another note, I am the worst form filler-outer who has ever existed. If there was a way to screw up filling out a form, I will screw it up. Big time. So the fall semester is always so stressful for me, because there are just SO MANY FORMS to fill out. I live in this endless state of freaking out until all the forms are done. I'm down to 2 forms left, and they're both filled out, I just need to mail them! (I forgot the addresses today, so it continues until tomorrow. See, I told you I was bad!)


On the non-form related front, I love tomatoes. Love em. LOVE them. So I cook with them often, because hey, when you love something do it! If you eat food you love, it just takes away the stress in your life for that sublime moment in which you're eating. So to all those food haters out there (the whole '1 minute on the lips, forever on the hips') I say that one minute of sublime deliciousness is worth it. Trust me.

Without further ado:

Pasta with Two Tone Tomato Sauce
Ingredients:
A bowl of whatever type of pasta you want, cooked.
1/3 cup of frozen peas
4 large chunks of sundried tomatoes (the kind in oil)
2 cloves of garlic
4 Cherry tomatoes
1 tbsp of the oil from the sundried tomatoes
2 tbsp dried basil (or a bunch of fresh leaves)
1 tbsp nutritional yeast
Salt and Pepper, Freshly ground

Directions:
So take the sundried tomatoes, cherry tomatoes, oil, dried basil, nutritional yeast, garlic, and salt&Pepper, and combine them in a food processor or blender. Blend until slightly smooth, but still chunky.
Pour into a saucepan, and add the peas, stir together and heat on medium until bubbly and the peas are cooked.
Mix into the pasta. Eat. Enjoy!

I usually would recommend using fresh basil, but I didn't have any, and I didn't want to go get any, so I just used dried, and it tastes really good, so I wouldn't fret about using fresh ingredients too badly if you don't have them!