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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lemony Dill Pollen Pasta Recipe

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This recipe for Lemony Dill Pollen Pasta is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
This pasta dish is great served with a glazed salmon or sautéed shrimp.
Yield: 4 servings

1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons dijon mustard
2 teaspoons dill pollen
1-2 fresh garlic cloves, minced
12 ounces pasta noodles
3/4 pound fresh green beans, trimmed and halved
1/2 pound cherry tomatoes, halved
1/2 cup fresh sweet peas (optional)
1/4 cup parmesan cheese, grated
salt and pepper to taste
garnish fresh herbs
Directions:
Directions:
Whisk together lemon juice, olive oil, dijon mustard, dill pollen and garlic. Season to taste with salt and pepper. Set aside.

Cook pasta. When the pasta only has about 1 minute left to cook add green beans. Cook for the remaining 1 minute. Drain the beans and pasta. (Add shelled, sweet peas with green beans if using.)

In a large bowl combine the pasta, green beans, tomatoes and dressing. Add a pinch of dill pollen for more “dilly-ness” if desired and toss until well combined. Season with parmesan cheese, salt and pepper. Garnish with your favorite herbs like dill, basil, or parsley.

 

 

 

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