Pea Shell Pasta is best when you prepare it in the morning so it has all day to sit in the refrigerator allowing the flavors to blend together. It also makes a great light lunch with a side of fruit and yogurt.
Pea Shell Pasta is a perfect side dish to any grilled meat or to take to a family picnic. I prefer this yogurt version instead of sour cream.
Stove Top
Recipe serves: 8
Serving size: 3/4 cup
Total time: 1.5 hours
Let's grocery shop!
I do not include salt and pepper because I assume it is already in your pantry.
Pantry & Spices
-
mayonnaise
-
white balsamic vinegar
-
dried basil
-
dijon mustard
Grocery
-
garlic bulb
-
1 onion
-
1 stalk celery
-
1 red pepper
-
1 greek plain yogurt 5.3 oz
-
1 box shell pasta 16 oz
-
frozen peas 12 oz
Let's prep!
Ingredients
Prep
Ingredients
| 8 oz uncooked small pasta shells |
| 2 cups frozen peas |
| 1 cup celery, thinly sliced |
| 1/2 cup red pepper, chopped |
| 1/4 cup onion, chopped |
| 1 garlic clove |
| 1/3 cup mayonnaise |
| 1/3 cup greek yogurt |
| 1 tablespoon white balsamic vinegar |
| 1 teaspoon dried basil |
| 1 teaspoon dijon mustard |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
Prep
- Gather all the ingredients as well as measuring tools.
- Place in a large bowl (that has a lid) then stir:
- 1/3 cup mayonnaise
- 1/3 cup greek yogurt
- 1 tablespoon white balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Add to the dressing:
- 1 garlic clove, minced
- 1 cup of celery, thinly sliced
- 1/2 cup red pepper diced to the size of peas
- 1/4 cup onion, thinly chopped
Let's cook!
- Place a large pot of water on to boil
- Complete the prep from the prep tab above.
- Cook 8 oz pasta to package directions
- In the last two minutes add 2 cups of frozen peas to the pasta
- Drain in a strainer with cold water until pasta is cooled.
- Add the pasta and peas to the bowl and stir well.
- Place in the refrigerator for at least an hour.
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 5
