Farfalle and Herb Salad With Peas

Name: Farfalle and Herb Salad With Peas
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 6 serving(s)
Ingredients: 3 teaspoons kosher salt; 1 lb farfalle pasta (or orzo); 3/4 cup peas (blanched if fresh); 1/4 cup finely chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh chives; 1 teaspoon chopped fresh oregano; 1 teaspoon chopped of fresh mint; 3 garlic cloves, minced; 5 tablespoons fresh lemon juice; 1 1/2 cups halved cherry tomatoes; 2 tablespoons extra-virgin olive oil

Submitted by ratherbeswimmin

"In 'Cooking From the Hip' by Cat Cora"

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Ready In:: 27mins
Ingredients:: 11
Serves:: 6

ingredients

3 teaspoons kosher salt
1 lb farfalle pasta (or orzo)
³⁄₄ cup peas (blanched if fresh)
¹⁄₄ cup finely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh oregano
1 teaspoon chopped of fresh mint
3 garlic cloves, minced
5 tablespoons fresh lemon juice
1 ¹⁄₂ cups halved cherry tomatoes
2 tablespoons extra-virgin olive oil

directions

Bring a large pot of water to a boil over high heat; add 2 teaspoons of salt to the boiling water, then add the farfalle; cook 7 minutes, or until the pasta is done but still firm.
Drain the pasta in a colander; rinse with cold water, and drain again.
In a big serving bowl, combine the pasta, peas, herbs, garlic, lemon juice, and the remaining 1 teaspoon salt; toss and mix well.
Add the cherry tomatoes; drizzle with the olive oil and toss gently.
Serve or cover and refrigerate until you are ready to serve (the salad can be prepared a day ahead, covered, and refrigerated).