Recipe - Pasta Salad With Peas And Peppers

4 cup Bow tie pasta (12 oz.)
2 cup Frozen peas
1 teaspoon Olive oil
2 cl Garlic, minced
1 Sweet red and yellow pepper,
chopped
1 Green onion, chopped
One half cup Chopped fresh parsley
One half cup Olive oil
1/3 cup Parmesan cheese
3 tablespoon Lemon juice
4 teaspoon Dijon mustard
One fourth teaspoon Each salt and pepper

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or
until tender but firm. Add peas. Drain and return to pot.

Meanwhile, in nonstick skillet, heat oil over mediumlow heat; cook garlic
and red and yellow peppers for about 8 minutes or until softened. Add to
drained pasta along with onion and parsley. Whisk together oil, cheese,
lemon juice, mustard, salt and pepper; add to pasta mixture and toss to
coat. Makes 4 servings. Typed in MMFormat by cjhartlin@email.msn.com
Source: Canadian Living's Meals in Minutes
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Here are 3 recipes for Red Sangria.

Have a great 4th of July weekend!

Kathleen ==============================================

Posted to MMRecipes Digest V4 #12 by cjhartlin@email.msn.com on May 24,
1999