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| Photo: Helen Norman; Styling: Carrie Purcell |
DIRECTIONS
3 to 4 lemons
8 ounces uncooked orzo pasta (whole wheat optional)
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped (I used frozen green beans)
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted
Optional - Athenos, Crumbled Feta with Garlic and Herbs, 4 oz
PREPARATION
1. Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.
2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.
3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste. Sprinkle with feta cheese.
NOTES: from Southern Living's April 2014 issue. Reviews mentioned to use less shallots, lemon and mustard.
