Green Lentil Penne with Arugula, Peas and Fresh Herbs

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:

1. Bring a small pot of salted water to boil. When boiling, add the frozen peas and simmer for 2 minutes. Drain and set aside;
2. 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;
3. Make the dressing by whisking the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Set aside;
4. 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;
5. Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.