I have to say right up front that this isn’t the best pea and pasta salad ever; that would be this one, because everything is better with bacon. However, you can’t have bacon with everything, so I will grudgingly admit that this one is pretty good too. It’s still quite rich, lack of bacon not withstanding. I see it more as a salad that will do well as part of a menu consisting of a medley of assorted salads, rather than a meal in itself.
I am amazed we have gotten any peas at all, given how hot and dry it has been. We are currently aiming to get up at 6:00am and out, and back in from working in the garden not much later than 10:00am. Anything else rapidly becomes unbearable.
4 to 6 servings
30 minutes prep time
Make the Dressing:
150 grams goat cheese (chevre)
the juice of 1/2 lemon
1/4 cup mayonnaise (light is fine)
1/4 teaspoon salt
freshly ground black pepper to taste
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh dill
Cream the cheese with the lemon juice, then mix in the mayonnaise. Season with the salt and pepper.
Wash, dry, and finely mince all the herbs. Mix them into the dressing.
Make the Salad:
150 grams (6 ounces) conchigliette, orzo, or similar pasta
2 cups shelled peas
1 stalk celery
Put a pot of salted water on to boil for the pasta and peas. Cook the pasta for the time listed on the package, plus 1 minutes. Add the peas when there is 3 to 5 minutes left for it to cook. Rinse in cold water and drain them very well.
Wash, trim, and finely chop the celery.
Mix the celery with the pasta and peas, then gently mix in the dressing until evenly distributed.
Last year at this time I cooked a beef tongue and made Tongue Tacos.