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Lemony Peas and Pasta Salad
Source: The Daily Herald
Serves 8ish (The salad is best the day it's prepared, so I recommend taking it to a potluck or halving it for a smaller family.)
1 lb penne or rotini
2 c sugar snap peas
2 c fresh or frozen green peas
1/4 c fresh lemon juice
2 teas lemon zest, plus extra for garnish
1/2 teas salt
3 T olive oil
4 c baby greens (arugula, spinach, or blend)
1/4 c chopped fresh herbs (optional, but yummy; mint is particularly tasty)
Parmesan cheese, shaved
Cook pasta according to package directions, adding sugar snap and green peas during last 3 minutes of cooking. Drain. Rinse with cold water and drain again. Place in large bowl.
While pasta is cooking, mix lemon juice, zest and salt in small bowl. Whisk in oil.
Toss the dressing with the drained pasta and peas. Gently toss in greens and herbs. Garnish with Parmesan and extra zest, if desired.
I imagine this would be good with chicken, too, if you want to make it heartier.
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