Ingredients:
- 250g of Explore Cuisine Organic green lentil penne;
- 130g of frozen peas;
- 40g of Arugula, washed and dried;
- 65g of parmesan cheese, fresh grated;
- 15g of fresh basil, chopped;
- 15g of fresh parsley, chopped.
- Olive oil, for seasoning.
For the Dressing:
- 55ml of olive oil;
- Half lemon juice;
- 1 garlic clove, minced;
- 1/2tsp of dried oregano;
- 1/4tsp of salt;
- Pinch of black pepper.
Preparation:
- Bring a small pot of salted water to boil. When boiling, add the frozen peas and simmer for 2 minutes. Drain and set aside;
- Cook the pasta per box instructions. When the it is very al dente, drain it and transfer it to a bowl. Season it with a drizzle of olive oil and mix well to prevent it from becoming sticky. Allow it to cool to room temperature;
- Make the dressing by whisking the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Set aside;
- Now it’s time to season the pasta. Add peas, herbs, grated parmesan cheese and rocket. Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated;
- Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.
