Lemon Whole-Wheat Fusilli with Peas

The zip of lemon along with hearty whole-wheat pasta, really gives this pasta dish a punch. Impress your guests with this colorful plate as a to complement shrimp, salmon or chicken, or, simply, the main course. Serve with grated Pecorino Romano to pull out the best flavors.

INGREDIENTS

• 1 (16-ounce) package DeLallo Organic Whole Wheat Fusilli
• 1/2 cup finely chopped herbs (try parsley, basil, mint, chives or tarragon)
• Zest of 1 lemon
• 1 clove garlic, minced
• 2 tablespoons fresh lemon juice
• 1/4 cup DeLallo Extra Virgin Olive Oil
• Salt and pepper to taste
• 1 cup frozen peas, thawed
• Grated Delallo Imported Italian Pecorino Romano to top

DIRECTIONS

1. Bring a large pot of water to a boil.
2. In the meantime, combine herbs, lemon zest, garlic, lemon juice and olive oil in a large bowl.
3. Once water boils, salt well, then add pasta. Cook for about 8 minutes or until al dente. Once pasta is nearly done, add peas. Drain the pasta with peas and then toss in bowl with herb oil mixture.
4. Sprinkle with grated Pecorino Romano to serve.