Tuesday’s Taste Tempters 6.26.12
Posted: Tuesday, June 26, 2012 8:00 pm
Today’s recipe comes from the kitchen of Dreamfields Pasta.
Lemony Spring Peas and Pasta Salad
1 box Dreamfields Penne Rigate
2 cups sugar snap peas
2 cups fresh or frozen green peas
1⁄4 cup fresh lemon juice
2 teaspoons lemon zest
1⁄2 teaspoon salt
3 tablespoons olive oil
4 cups baby greens (arugula, spinach or a blend)
1⁄4 cup chopped fresh herbs (optional, see note)
Shaved Parmesan cheese
Additional lemon zest (optional)
Cook pasta according to package directions, adding sugar snap and green peas during last 3 minutes of cooking; drain. Rinse with cold water; drain again. Place in large bowl.
Meanwhile, combine lemon juice, zest and salt in small bowl. Whisk in oil. Toss with pasta and peas. Gently toss in greens and herbs, if using.
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.
Published in The Messenger 6.26.12