Peas, Pasta and a Red Pepper Vinaigrette Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Light, simple, fresh summer flavors, market ingredients, easy and quick and travels and keeps great for BBQ's Ingredients:
3/4 lb small shell pasta (i like small shells, ditalini or anything small in shape. rotini, spirals, and penne is too big to m) |
1/2 lb snow peas (ends trimmed and cut in half on an angle) |
3/4 lb frozen baby peas (thawed) |
3 shallots, thin sliced |
1 cup roasted red pepper vinaigrette |
2 tablespoons chives, chopped fine |
salt |
pepper |
1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe) |
1 1/2 tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine) |
1 teaspoon garlic, minced |
2 tablespoons shallots, minced |
4 tablespoons olive oil |
1 teaspoon honey |
1 pinch red pepper flakes (optional) |
salt |
pepper |
grated parmesan cheese |
Directions:
1. Peas - Mix the shallots and baby peas in a large bowl, salt and pepper and just let them hang out.
2. Pasta - Cook the pasta according to directions. The last minute add the snow peas in to blanch. After 1 minute, drain and cool.
3. Finish - Add the baby peas and shallots to the drained pasta and top with the vinaigrette and chives. It is that easy. Top with some grated parmesan if you like for a crisp fresh salad.
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