Farfalle and Herb Salad With Peas |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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In 'Cooking From the Hip' by Cat Cora Ingredients:
3 teaspoons kosher salt |
1 lb farfalle pasta (or orzo) |
3/4 cup peas (blanched if fresh) |
1/4 cup finely chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh chives |
1 teaspoon chopped fresh oregano |
1 teaspoon chopped fresh mint |
3 garlic cloves, minced |
5 tablespoons fresh lemon juice |
1 1/2 cups halved cherry tomatoes |
2 tablespoons extra-virgin olive oil |
Directions:
1. Bring a large pot of water to a boil over high heat; add 2 teaspoons of salt to the boiling water, then add the farfalle; cook 7 minutes, or until the pasta is done but still firm.
2. Drain the pasta in a colander; rinse with cold water, and drain again.
3. In a big serving bowl, combine the pasta, peas, herbs, garlic, lemon juice, and the remaining 1 teaspoon salt; toss and mix well.
4. Add the cherry tomatoes; drizzle with the olive oil and toss gently.
5. Serve or cover and refrigerate until you are ready to serve (the salad can be prepared a day ahead, covered, and refrigerated).
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