Peas, Pasta And A Red Pepper Vinaigrette Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3/4 lb small shell pasta (i like small shells, ditalini or anything small in shape. rotini, spirals, and penne is too big to m)
• 1/2 lb snow peas (ends trimmed and cut in half on an angle)
• 3/4 lb frozen baby peas (thawed)
• 3 shallots, thin sliced
• 1 cup roasted red pepper vinaigrette
• 2 tablespoons chives, chopped fine
• salt
• pepper
• 1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe)
• 1 1/2 tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine)
• 1 teaspoon garlic, minced
• 2 tablespoons shallots, minced
• 4 tablespoons olive oil
• 1 teaspoon honey
• 1 pinch red pepper flakes (optional)
• salt
• pepper
• grated parmesan cheese

Recipe

• 1 peas -- mix the shallots and baby peas in a large bowl, salt and pepper and just let them hang out.
• 2 pasta -- cook the pasta according to directions. the last minute add the snow peas in to blanch. after 1 minute, drain and cool.
• 3 finish -- add the baby peas and shallots to the drained pasta and top with the vinaigrette and chives. it is that easy. top with some grated parmesan if you like for a crisp fresh salad.