Farfalle and Herb Salad With Peas

In 'Cooking From the Hip' by Cat Cora

• Ready In: 27 mins
• Serves: 6

Ingredients

• 3  teaspoons kosher salt
• 1  lb farfalle pasta (or orzo)
• 3⁄4 cup peas (blanched if fresh)
• 1⁄4 cup  finely chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh chives
• 1  teaspoon  chopped fresh oregano
• 1  teaspoon  chopped of fresh mint
• 3  garlic cloves, minced
• 5  tablespoons fresh lemon juice
• 1 1⁄2 cups  halved cherry tomatoes
• 2  tablespoons  extra-virgin olive oil

Directions

1. Bring a large pot of water to a boil over high heat; add 2 teaspoons of salt to the boiling water, then add the farfalle; cook 7 minutes, or until the pasta is done but still firm.
2. Drain the pasta in a colander; rinse with cold water, and drain again.
3. In a big serving bowl, combine the pasta, peas, herbs, garlic, lemon juice, and the remaining 1 teaspoon salt; toss and mix well.
4. Add the cherry tomatoes; drizzle with the olive oil and toss gently.
5. Serve or cover and refrigerate until you are ready to serve (the salad can be prepared a day ahead, covered, and refrigerated).