| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
Salads, Appetizers, Vegetables, Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Bow tie pasta (12 oz.) |
| 2 |
c |
Frozen peas |
| 1 |
ts |
Olive oil |
| 2 |
cl |
Garlic, minced |
| 1 |
|
Sweet red and yellow pepper, chopped |
| 1 |
|
Green onion, chopped |
| 1/2 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
Parmesan cheese |
| 3 |
tb |
Lemon juice |
| 4 |
ts |
Dijon mustard |
| 1/4 |
ts |
Each salt and pepper |
INSTRUCTIONS
In large pot of boiling salted water, cook pasta for 8 to 10 minutes or
until tender but firm. Add peas. Drain and return to pot.
Meanwhile, in nonstick skillet, heat oil over medium-low heat; cook garlic
and red and yellow peppers for about 8 minutes or until softened. Add to
drained pasta along with onion and parsley. Whisk together oil, cheese,
lemon juice, mustard, salt and pepper; add to pasta mixture and toss to
coat. Makes 4 servings. Typed in MMFormat by cjhartlin@email.msn.com
Source: Canadian Living's Meals in Minutes
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Have a great 4th of July weekend!
Kathleen ==============================================
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on May 24,
1999
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