Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
- A pound (400 g) mezze penne or similar short pasta
- The grated zest of 2 organic lemons
- 12 ounces (300 g) freshly shelled peas (if you buy peas to shell at home, buy twice this weight)
- A bunch of arugola
- A bunch of parsley
- A half cup of olive oil
- Salt & pepper to taste
Preparation:
Begin by boiling the peas for 5 minutes in salted water; while they're cooking bring pasta water to a boil too. Salt it and cook the penne until al dente, then drain them and chill them under cold running water. Transfer them to a bowl, mix 2 tablespoons of oil into them to keep the pieces from sticking, stir in the peas. and put the bowl in the refrigerator, covered.Finely mince the parsley and mix it with the remaining oil, a pinch of salt, and a healthy dusting of pepper to make the sauce.
Wash the arugola and cut it into strips.
Wash the lemons, pat them dry, and grate their zest; combine the zest with the pasta and the peas, stir the sauce into the pasta, and serve.
Yield: 4 servings pasta salad with lemons and peas.
