Pasta Salad with Peas and Parmesan

Name: Pasta Salad with Peas and Parmesan
Yield: 6
Cuisine: Italian
Ingredients: 12 oz Pasta (12–16 oz. short or small-ish pasta, such as cavatappi, small shells, rigatoni, fusilli — up to 16); 0 pieces Kosher Salt (Kosher salt); 1 piece Garlic Clove (1 garlic clove, finely grated); 2 pieces Lemon (2 lemons, zested and juiced); 1 bunch Scallion (1 bunch scallions, thinly sliced); ⅓ cup Olive Oil (1/3 cup olive oil); 0 pieces Black Pepper (Freshly ground black pepper); 10 oz Sugar Snap Peas (10–12 ounces snap peas, halved lengthwise — up to 12); 1 cup Green Peas (1–2 cups peas (fresh and blanched or frozen and thawed* — up to 2); 4 oz Parmesan Cheese (4 oz. parmesan, pecorino or other hard, salty cheese, coarsely chopped); 1 cup Basil (1–2 cups herbs, such as parsley, basil or tarragon — up to 2); 1 cup Pea Shoot (1–2 cups pea shoots, if available, parsley tender stems and leaves, if not — up to 2)

Pasta Salad with Peas and Parmesan - Salad (Italian)

Italian

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Pasta12 oz · 12–16 oz. short or small-ish pasta, such as cavatappi, small shells, rigatoni, fusilli — up to 16
Kosher Salt0 pieces · Kosher salt
Garlic Clove1 piece · 1 garlic clove, finely grated
Lemon2 pieces · 2 lemons, zested and juiced
Scallion1 bunch · 1 bunch scallions, thinly sliced
Olive Oil⅓ cup · 1/3 cup olive oil
Black Pepper0 pieces · Freshly ground black pepper
Sugar Snap Peas10 oz · 10–12 ounces snap peas, halved lengthwise — up to 12
Green Peas1 cup · 1–2 cups peas (fresh and blanched or frozen and thawed* — up to 2
Parmesan Cheese4 oz · 4 oz. parmesan, pecorino or other hard, salty cheese, coarsely chopped
Basil1 cup · 1–2 cups herbs, such as parsley, basil or tarragon — up to 2
Pea Shoot1 cup · 1–2 cups pea shoots, if available, parsley tender stems and leaves, if not — up to 2

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Steps

1Cook pasta in a large pot of salted, boiling water until al dente, or perhaps slightly past al dente, since this is the only time you’re cooking the pasta (i.e. it doesn’t go back into a skillet or anything). Drain, rinse with cool water and set aside.
2Meanwhile, combine lemon zest and juice, garlic, scallions, and ⅓ cup olive oil in a large bowl. Season with salt and pepper and add pasta (it’s okay if it’s still warm as long as it’s drained well), toss well to evenly coat all the pasta.
3Add snap peas, peas, parmesan, herbs and pea shoots (or more herbs) and toss to combine. Add more salt, lemon juice, black pepper or olive oil as needed (you may need more of all!).