Farfalle and Herb Salad with Peas

Yield: 6 servings

1 lb farfalle or orzo pasta
3/4 cup frozen peas, thawed
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh mint
1/4 cup fresh lemon juice (from 2 large lemons)
Kosher salt and freshly ground black pepper
1 1/2 cups cherry tomatoes, halved
2 tablespoons extra-virgin olive oil

1. Bring a large pot of salted water to a boil over high heat. Add the farfalle and cook for about 8 minutes until al dente. Drain in a colander and rinse with cold water. Set aside.
2. In a large serving bowl, combine the cooked pasta, peas, herbs, garlic, lemon juice, and salt and pepper, to taste.
3. Add the cherry tomatoes.
4. Drizzle the pasta salad with olive oil and toss gently. Serve or cover and refrigerate until ready to serve.

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