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Ingredients
- 1/2 c. dry tiny pasta shells
- 1 lb fresh English peas shelled
- 3 Tbsp. reduced-fat or possibly regular mayonnaise
- 3 Tbsp. finely-minced sweet onion
- 2 tsp horseradish - (to 3)
- 1 x garlic clove chopped Salt to taste Freshly-grnd black pepper to taste
- 2 lrg butter lettuce leaves rinsed, crisped
Directions
- Cook pasta, uncovered, in 1 to 1 1/2 qts boiling water till barely tender to bite, 6 to 7 min. Put shelled peas in colander. Pour warm pasta and its cooking water over peas; drain. Let pasta and peas stand a few min, then rinse with cool water; drain well.
- Mix mayonnaise, onion, horseradish, and garlic. Stir in peas and pasta. Add in salt and pepper to taste. Place lettuce leaves on serving dishes. Spoon salad onto lettuce.
- This recipe yields 2 servings.
- Comments: "My wife was repelled by overcooked vegetables as a child and now refuses to eat them. But she can be seduced into eating them raw on occasion," writes Bill Hunt. When fresh peas came into the market, he made this salad for the two of them. Her opinion "Not bad" - a high compliment in her vocabulary, says Hunt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 2 servings | |
| Calories 301 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 408mg | 12% |
| Total Carbs 59.27g | 16% |
| Dietary Fiber 6.8g | 23% |
| Sugars 7.92g | 5% |
| Protein 12.82g | 21% |
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