Pasta Salad with Peas and Parmesan - Alison Roman

Name: Pasta Salad with Peas and Parmesan - Alison Roman
Ingredients: 12–16 oz. short or small-ish pasta , such as cavatappi, small shells, rigatoni, fusilli; Kosher salt; 1 garlic clove, finely grated; 2 lemons , zested and juiced; 1 bunch scallions , thinly sliced; 1/3 cup olive oil; Freshly ground black pepper; 10–12 ounces snap peas , halved lengthwise; 1–2 cups peas (fresh and blanched or frozen and thawed*; 4 oz. parmesan , pecorino or other hard, salty cheese, coarsely chopped; 1–2 cups herbs , such as parsley, basil or tarragon; 1–2 cups pea shoots , if available, parsley tender stems and leaves, if not

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This pasta salad is destined for summer potluck stardom. It gets better as it sits, and is beloved by all.

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Ingredients

12–16 oz. short or small-ish pasta , such as cavatappi, small shells, rigatoni, fusilli
Kosher salt
1 garlic clove, finely grated
2 lemons , zested and juiced
1 bunch scallions , thinly sliced
1/3 cup olive oil
Freshly ground black pepper
10–12 ounces snap peas , halved lengthwise
1–2 cups peas (fresh and blanched or frozen and thawed*
4 oz. parmesan , pecorino or other hard, salty cheese, coarsely chopped
1–2 cups herbs , such as parsley, basil or tarragon
1–2 cups pea shoots , if available, parsley tender stems and leaves, if not