Acini di Pepe and Pea Herb Salad

[Guest guest]

I love acini di pepe, it's the little round ball pasta, you can sub with orzo if

you like.

 

Acini di Pepe and Pea Herb Salad

 

1 pound acini di pepe or orzo pasta

8 ounces fresh shucked peas or frozen thawed

2 stalks trimmed and diced celery

1/2 ounce fresh chopped oregano or basil

1/2 ounce fresh chopped chives or green onion tops

1/2 ounce fresh chopped parsley or cilantro or watercress

3 to 4 cloves peeled and minced fresh garlic

2 tablespoons EVOO

2 tablespoons red wine vinegar

5 tablespoons lemon juice or juice of one fresh lemon

2 to 3 diced plum tomatoes (or use 2 of the orange or yellow tomatoes)

pinch of white pepper

pinch of salt

 

Cook acini di pepe in lightly salted boiling water for 7 minutes or until cooked

through. Remove to a colander, drain, and rinse well with cold water. Place

acini di pepe in a large serving bowl; then drizzle 1 teaspoon of olive oil

around the pasta and toss well. Cook the peas in slightly salted boiling water

for 1 to 2 minutes, drain, and rinse with cold water in a colander. Mix peas and

pasta together, slowly adding all the other ingredients until well mixed. Add

salt and white pepper to taste.

There you go, it's that easy and the left overs are even better.