Spring Pea Orecchiette

Ingredients

2 cups dried orecchiette pasta 
½ pound zucchini, sliced into half moons 
2 cup peas 
¼ cup olive oil
½ teaspoon salt 
1 cup chopped tomatoes
4 scallions, chopped 
1 lemon zested  
2 tablespoons lemon juiced
½ cup packed basil leaves, additional leaves for garnish 
Salt and pepper to taste 

Directions

1. Bring a large pot of water to a boil and cook orecchiette according to the package. Remove the pasta from the water into a large mixing bowl. 

2. Cook chopped zucchini for 2 minutes, remove it from the water and add to the pasta. 

3. Add peas to cook in the water for 1 minute, strain and add to the pasta. Set aside and let everything cool. 

4. In a medium mixing bowl, combine together olive oil, salt, tomatoes, scallions, lemon zest and lemon juice. 

5. Slice the basil leaves into thin pieces and mix into the pasta. Add the tomato lemon mixture and toss to combine. Add extra basil leaves, season the pasta with salt and pepper if desired. 

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Quick Tips

• Green peas contain many minerals and vitamins, including 5 different kinds of B vitamins. 

• Peas are also a good source of antioxidants that help protect our eyes from UV rays and can reduce inflammation in our bodies. 

• This recipe can be made with any kind of pasta. Add cooked chicken breast and or diced feta cheese for extra protein.