Spring Pea Pasta Salad | Kentucky Derby

Name: Spring Pea Pasta Salad | Kentucky Derby
Cuisine: American
Ingredients: 8 Ounces -- Uncooked Fusilli Pasta; 1 Pound -- Fresh English Peas; 6 Ounces – Shaved Pecorino Cheese; 1/4 Cup – Extra Virgin Olive Oil; 2 Tablespoons -- White Wine Vinegar; 1/8 Teaspoon -- Cayenne Pepper; 1 Cup -- Cubed Country Ham (cooked); 4 Each -- Green Onions, Thinly Sliced; 2 Tablespoons -- Fresh Parsley; 1 Tablespoon -- Snipped Fresh Dill; To Taste -- Kosher Salt

4 steps

Updated at: Wed, 01 May 2024 21:13:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories2597.1 kcal (130%)

Total Fat132.7 g (190%)

Carbs217.9 g (84%)

Sugars29.4 g (33%)

Protein134 g (268%)

Sodium4120 mg (206%)

Fiber23.6 g (84%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8 OuncesFusilli Pasta

Uncooked

1 PoundFresh English Peas

6 OuncesPecorino Cheese

Shaved

0.25 CupExtra Virgin Olive Oil

2 TablespoonsWhite Wine Vinegar

0.13 TeaspoonCayenne Pepper

2 TablespoonsFresh Parsley

1 TablespoonFresh Dill

Snipped

Kosher Salt

To Taste

Instructions

Step 1

Procedure

Step 2

1. Cook pasta according to package directions. Meanwhile, place peas in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes.

Step 3

2. Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat.

Step 4

3. Add the country ham, green onions, parsley, dill and salt; toss to coat. Refrigerate until serving.