Pasta with Peas and Parmesan

Fuzz free pasta

Sometimes, when I get home from work, I'm so hungry I can't see straight.

In those times, it is really tempting to order a pizza or to take a huge dive into the stack of chocolate in the pantry. My stomack is literally screaming and there is no way in Hades I'm waiting for a sauce to thicken. Fire up the BBQ? Forget it!

In times like that, I usually go for my Pasta with Peas and Parmesan. This dish is good, easy, fool proof and ready in minutes. What else can you wish for?

1/2 to 2/3 pound of penne, farfalle or other short pasta

1 cup frozen peas.

Chopped parsley (- to suit your taste)

freshly grated parmesan

Cook pasta according to package. Drain.

De-freeze peas in a pot with warm water over moderate heat while the pasta cooks. Drain.

Dressing:

1/4 cup herb vinegar (I often use apple vinegar)

1/2 cup olive oil

3 to 5 cloves of garlic, smashed and finely chopped

juice of one lemon

a dash of salt

1 1/2 tablespoon dijon mustard

Mix all the ingredientd for the dressing.

Add the dressing to the pasta (- don't add everything all at once. The garlic can be pretty strong, especially if you use chinese garlic, so add a little, taste, then add some more and repeat tasting until you find the taste that suits your palate.)

Add the peas, and sprinkle parmesan and parsley on top!