Ingredients
- 1 cup fresh or frozen peas
- 2 cups broccoli florets
- 12 ounces dry spiral pasta or other small pasta shapes
- 1 cup cooked chickpeas
- 2 cups Roth® Dill Havarti Cheese, cut into stars or other small shapes
- ¼ cup extra virgin olive oil
- Juice of 1 medium lemon, or to taste
- Salt and pepper, to taste
- 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.