July: Additional Meal Main Course

Pasta and Peas with Spinach and Strawberry Salad

Ingredients

1 pound of pasta (farfalle, rigatoni, penne)
ΒΌ cup olive oil
3 green onions chopped
2 cups garden peas (about 2 pounds unshelled)
1 bunch fresh basil, chopped
Salt and pepper to taste

Instructions

  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta and cook following the instructions on the box for your choice of pasta; drain but set aside 2/3 cup of pasta water.
  3. While pasta is cooking heat the olive oil in a saucepan over medium heat.
  4. Stir in the green onions, and season with salt. Cook until green onions are golden brown.
  5. Mix in the peas with the pasta water and basil, and continue cooking until peas are tender.
  6. Toss with cooked pasta to serve.
  7. Top with grated parmesan cheese, if desired.

Makes: 8 servings

*Suggestion: Add leftover cooked chicken breasts or grated parmesan cheese.

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