Ingredients
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1 cup fresh or frozen peas
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2 cups broccoli florets
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12 ounces dry spiral pasta or other small pasta shapes
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1 cup cooked chickpeas
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2 cups Roth® Dill Havarti Cheese, cut into stars or other small shapes
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¼ cup extra virgin olive oil
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Juice of 1 medium lemon, or to taste
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Salt and pepper, to taste
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fresh dill, to taste
Method
- Bring large pot of lightly salted water to boil. Meanwhile, prepare ice water bath. Add peas to water; cook until bright green, about 30 seconds. Remove with slotted spoon to ice water bath. Reserve pot water at the boil.
- Add broccoli florets to pot water, cooking just until bright green, 2-3 minutes. Remove to ice water bath. Reserve pot water at the boil. Add pasta to water; cook according to package directions. Drain well. Rinse in cool water.
- In large bowl, toss pasta, peas, broccoli, chickpeas, Havarti, olive oil and lemon juice: add salt, pepper and dill to taste. Refrigerate in air-tight container for up to 3 days.