Prep
5 min
Total
20 min
Serves
4-6
INGREDIENTS
- 2 cups (500 mL) fresh or frozen peas cooked and drained
- 1 1/2 cups (375 mL) crumbled feta cheese
- 1/3 cup (75 mL) olive oil
- Juice of 1 lemon
- 1 tbsp (15 mL) chopped fresh mint plus more for garnish
METHOD
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and pour into a large bowl.
- In a small bowl, whisk together the oil, lemon juice and mint.
- Add the peas, feta and spring onions to the pasta and give it a stir. Drizzle dressing over pasta and toss. Sprinkle pasta with a little more chopped mint and serve.
Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright ©
