May 24, 2011

Fresh Peas and Carrots Pasta Salad

We got a big bag of fresh English peas from the vegetable box and I decided to use them in a pasta salad. The shelling takes a while but let me tell you, the effort was well worth it! The peas were really flavorful and together with fresh carrots and bell peppers made for a delicious pasta salad dish.

  • 3 cups fresh shelled peas
  • 2 cups finely chopped carrots
  • 1 cup finely chopped kalamata olives
  • 2 red bell peppers, finely chopped
  • 1/3 cup crumbled feta cheese
  • 1 lb penne pasta
  • 1/2 bunch basil (finely chopped)
  • olive oil, salt, black pepper

Bring ~1 L of water with some salt to a boil and add the fresh peas and boil for 2 min, then immediately remove from the hot water and put into a bowl with iced water to stop the cooking process. Repeat the same with the carrots and set aside to cool to room temperature.

Boil 1 lb of penne pasta for 9 - 10 min (or according to instructions) in slightly salted water. Drain the pasta but make sure to save ~ 1/4 cup of the water. Do not rinse the pasta after draining, but instead sprinkle with olive oil and mix well to prevent it from sticking together. Also add couple of table spoons of the leftover pasta water to make sure the pasta stays hydrated and does not stick.

Let the pasta cool for ~10 min and then add the peas, carrots, peppers, olives and the chopped basil. Mix well and season with salt, black pepper and some more olive oil. Lastly, add the feta cheese, mix and enjoy!

1 comment:

  1. Yummy! Looks colorful and tasty! This is the kind of pasta dish I like - no sauce and a lot of veggies :)
    I'll try the recipe soon. Thank you for posting!