Lemony Peas and Pasta Salad

Made with

Dreamfields^®
Penne Rigate

Ingredients

1 box Dreamfields Penne Rigate
2 cups sugar snap peas
2 cups green peas fresh or frozen
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 fresh herbs* chopped (optional) (see note)
lemon zest (optional)

Not vegan? You may prefer it with the following:

Parmesan cheese shaved (optional)

Directions

Cook pasta according to package directions, adding sugar snap and green peas during last 3 minutes of cooking; drain. Rinse pasta in 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.

Based on 6 Servings

Based on 12 Servings

165 Calories
4 g Fat
28 g Carbohydrates
6 g Protein
0 g Saturated Fat
0 mg Cholesterol
110 mg Sodium
5 g Dietary Fiber

Note: For herbs, use one or a combination of: chopped mint, thyme, chives, basil, parsley or other favorites.