Split Pea & Green Pea Salad
|Green split peas||1 Cup (16 tbs) (1 Cup)|
|Vegetable broth||470 Milliliter (2 Cups)|
|Dried thyme||1⁄2 Teaspoon|
|Frozen tiny peas||10 Ounce (1 Package)|
|Dried orzo pasta/Other rice-shaped pasta||4 Ounce (115 Gram)|
|Green onions||1⁄4 Cup (4 tbs), thinly sliced|
|Mint||1⁄4 Cup (4 tbs), chopped|
|Vegetable oil||60 Milliliter (1/4 Cup)|
|Lemon peel||1 Teaspoon, finely shredded|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Butter lettuce leaves||24 Large, rinsed and crisped|
1. Sort through split peas, discarding any debris; then rinse and drain peas. In a 1 1/2- to 2-quart (1.4-to 1.9-liter) pan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover, and simmer until split peas are tender to bite (about 25 minutes); drain and discard any remaining cooking liquid. Transfer split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool (about 3 minutes).
2. Meanwhile, in a 4- to 5-quart (3.8- to 5-liter) pan, bring about 8 cups (1.9 liters) water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes. (Orcook pasta according to package directions.) Drain, rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon peel, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.