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.
- 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
|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.