You are here

Lemony Spring Peas & Pasta Salad

DreamfieldsPasta's picture
Nothing wakes up a winter palate like fresh green vegetables and zesty lemon. And, with Spring just around the corner, this bright tasting pasta salad is a perfect way to usher in the new season.
Ingredients
  Penne pasta 13 1⁄4 Ounce (1 box Dreamfields Penne Rigate)
  Sugar snap peas 2 Cup (32 tbs)
  Green peas 2 Cup (32 tbs) (fresh or frozen)
  Lemon juice 1⁄4 Cup (4 tbs) (fresh)
  Lemon zest 2 Teaspoon, grated (fresh, additional for garnish)
  Regular salt 1⁄2 Teaspoon
  Olive oil 3 Tablespoon (Leveled)
  Baby green 4 Cup (64 tbs), chop (arugula, spinach or a blend)
  Fresh herbs 1⁄4 Cup (4 tbs), chop (Optional)
  Parmesan cheese 1 Tablespoon, shave (Optional) (Optional)
Directions

MAKING
1. In a large pot cook the pasta in boiling water.
2. Add sugar snap and green peas during last 3 minutes of cooking; drain.
3. Rinse with cold water drain again. Place in large bowl.
4. Meanwhile, combine lemon juice, zest and salt in small bowl. Whisk in olive oil.
5. When cool, toss pasta and peas. Dress with the lemon dressing. Gently toss in greens and herbs.

SERVING
5. Pile onto salad plates. Garnish with shaved Parmesan and additional zest, if desired.

NOTE
For herbs, use one or a combination of: chopped mint, thyme, chives, basil, parsley or other favorites.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
8

Rate It

Your rating: None
3.07
Average: 3.1 (5 votes)