Pasta Salad: Peas and Farfelle

From Betty in Mississippi

1 pound farfelle
2 C. frozen English peas (do not cook)
2-3 egg yolks
3-4 green onions, finely minced
1 T. garlic (or less)
1 tsp course black pepper
1/8 tsp cayenne
2 tsp kosher salt
½ C. grated Parmesan cheese
1 tsp dry mustard
¼ C. good vinegar
Salad oil

Put yolks, vinegar, garlic, and dry ingredients (including cheese) into processor bowl. After they are well mixed, begin slowly pouring oil into the bowl until a very thin mayonnaise is made. Refrigerate.

Boil water and cook farfelle until al dente ---DO NOT OVERCOOK.

Drain pasta, rinse to stop the cooking process, and add frozen peas and onions. Mix well. Add dressing (may not need all of it) and refrigerate. Stir every hour or so to make sure it cools evenly. Makes two quarts or 12-16 servngs. (The dressing is sharp and the peas are a nice sweet complement.)

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