"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 makret, he made this salad for the two of them. Her opinion? "Not bad" - a high compliment in her vocabulary, says Hunt.
1/2 cup dried tiny pasta shells
1 pound fresh English peas, shelled
3 tablespoons reduced-fat or regular mayonnaise
3 tablespoons finely chopped sweet onion
2 to 3 teaspoons horseradish
1 clove garlic, minced
Salt and pepper
2 large butter lettuce leaves, rinsed and crisped
How to Make It
Cook pasta, uncovered, in 1 to 1 1/2 quarts boiling water until barely tender to bite, 6 to 7 minutes. Put shelled peas in colander. Pour hot pasta and its cooking water over peas; drain. Let pasta and peas stand a few minutes, then rinse with cold water; drain well.
Mix mayonnaise, onion, horseradish, and garlic. Stir in peas and pasta. Add salt and pepper to taste. Place lettuce leaves on serving dishes. Spoon salad onto lettuce.