Farfalle and Herb Salad with Peas
Try chef Cat Cora's recipe for Farfalle and Herb Salad with Peas, a lunch dish from her complete seven-day menu .
Servings: Serves 6
Ingredients
Directions
Bring a large pot of water to a boil over high heat. Add 2 teaspoons of the salt to the boiling water, then add the farfalle. Cook for 7 minutes, or until pasta is done but still firm. Drain the pasta in a colander, rinse with cold water, then drain again.
In a large 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're ready to serve. The salad can be prepared a day ahead, covered and refrigerated.
In a large 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're ready to serve. The salad can be prepared a day ahead, covered and refrigerated.