Ingredients
4 Lemons
8 ounces Uncooked orzo
1/4 cup Minced shallot
2 tablespoons Extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon Table salt
1/2 teaspoon Fresh ground black pepper
1.5 cups Cooked fresh or frozen peas
1 cup Fresh snow peas or sugar snap peas, blanched and chopped
1/2 cup Sliced almonds, toasted
1 cup Fresh chopped herbs such as mint, chives and parsley
Preparation
Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.
Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.
Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.
