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10Ingredients
40Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 lb. small pasta (I used shells because I imagined the peas would nest in there and gah, such cuteness)
- 1/4 lb. snow pea pods (ends trimmed)
- 1/2 lb. peas (fresh summer, which yielded about 1 cup once shelled)
- 1 cup vinaigrette (Roasted Red Pepper, recipe below)
- 1 red bell pepper (roasted, skinned and seeded or the equivalent from a jar, drained)
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar (and up to 2 tablespoons more if you, like us, like that extra bite in your dressing)
- 1 Tbsp. shallot (chopped, about 1 small)
- 1/2 tsp. salt
- black pepper (Several grinds of)
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Reviews(1)
K. B. 9 years ago
Loved it! I added a bit of garlic powder (the tiniest bit) and oregano, as well, and it's delicious hot or cold!