“In 'Cooking From the Hip' by Cat Cora”
READY IN:
27mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Drain the pasta in a colander; rinse with cold water, and drain again.
  3. In a big serving bowl, combine the pasta, peas, herbs, garlic, lemon juice, and the remaining 1 teaspoon salt; toss and mix well.
  4. Add the cherry tomatoes; drizzle with the olive oil and toss gently.
  5. Serve or cover and refrigerate until you are ready to serve (the salad can be prepared a day ahead, covered, and refrigerated).

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