Lemony Pasta Salad with Peas

This Lemony Pasta Salad with Peas is a lovely side dish for chicken, fish or lamb.

If you’d like to make it a more substantial meal, you can add one can of tuna, drained and flaked.

Ingredients

• 1 pound short pasta, such as penne or rigatoni
• 1 package (10 ounce) frozen baby peas or edamame
• 2 lemons
• 1/4 cup olive oil
• 2 cloves garlic, mashed and finely minced
• 1/2 cup finely chopped parsley
• 1/3 cup grated Parmesan cheese
• salt and pepper to taste

Source: Charlene Dy

Prep time: 10 minutes;  Cook time: 10 minutes;  Serves 6

Instructions

In a large pot, cook pasta in boiling salted water as label directs.

Add frozen peas during the last 2 minutes of cooking the pasta. Drain pasta and peas.

Meanwhile, grate the peel from both lemons, taking care to only remove the yellow portion of the peel. Juice the lemons and reserve 3 tablespoons. In a small microwave safe bowl, combine olive oil and minced garlic. Heat for 1 or 2 minutes, or just until garlic is no longer raw. In a large bowl, whisk together lemon zest, lemon juice, and garlic oil mixture. Add pasta, peas, chopped parsley and Parmesan cheese to garlic dressing; toss to coat well. Season to taste with salt and pepper. Serve warm or at room temperature.

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