Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time
30 Mins
Makes 6 to 8 servings

Enjoy this colorful dish warm or chilled; leftovers are perfect for a brown bag lunch the next day. Add grilled shrimp kabobs and a crisp Sauvignon Blanc for a relaxing meal with friends.

How to Make It

Step 1

Cook pasta according to package directions, adding sweet peas and snow peas during last minute of cook time. Drain.

Step 2

Toss pasta mixture with radishes and next 5 ingredients; season with salt and pepper to taste. Sprinkle with bacon and, if desired, crumbled goat cheese.

Step 3

*1 (16-oz.) package farfalle (bow-tie) pasta may be substituted.

Ratings & Reviews

ratherski's Review

February 20, 2013
Nice. I used up bits of vegetables left over from other dishes. Made it with fresh linguine. Would be excellent cold as well.

adriver's Review

March 08, 2011
I made this last night, and my husband and I really enjoyed it! It can be served as a meal for a hungry hubby or as a side for a ladies' luncheon. We used Gorgonzola cheese (only because we prefer the taste). We also used a two-colored tortellini mix, and the extra color made the dish even more appealing. We substituted edamame (again, just a personal preference) for sweet peas and added a dash of Italian seasoning. Lastly, we added the cheese while the dish was still warm, and it created a wonderful cheese sauce. Delightful with a glass of Pinot Grigio!

HeatherLevesque's Review

March 06, 2011
This is a flavourful kid friendly recipe. Very simple and wholesome ingredients. I have made substitutions and it is still delicious so it is very flexible as well. My usual is use fresh green beans instead of the peas and extra lemon juice. My little one always helps herself to seconds.