PASTA AND PEAS SALAD

SERVES 6

This version of Pasta and Peas Salad has more peas than most. It is great as a side dish. You really must use fresh basil, not dried.

INGREDIENTS

2 cups frozen green peas, defrosted

8 ounces (about 2 cups dried) rotini or similar pasta

1 small onion, finely chopped

1/2 cup sour cream (I use reduced-fat)

1 teaspoon Dijon mustard

Juice of 1 small lemon

1/4 cup cream or milk

2 tablespoons chopped fresh basil

Salt and pepper to taste

2 tablespoons freshly grated Parmesan cheese

Drain the peas if necessary. Cook the pasta according to package directions for al dente. Drain well. Toss with the peas and onions. Meanwhile, place the sour cream, mustard, lemon juice and cream in a small bowl and stir until well combined. Pour on the pasta and toss well to coat. Add the basil, salt , pepper and cheese; toss again. Serve at room temperature.

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