Tuesday, September 18, 2012

Penne, Peas, and Neufchatel Cheese

Tonight I made a pasta recipe titled “Creamy Pasta Salad with Bacon, Peas, & Bell Peppers,” from the website An Edible Mosaic (http://www.anediblemosaic.com/?p=10278). As a side note, if you are cruising An Edible Mosaic, the writer’s philosophy on food is nicely stated. It also looks like she has a cookbook out, so take a look.

Here is my take on the salad, served simply over lettuce, with roasted golden beets on the side:

Penne, Peas and Neufchatel Cheese
(Adapted from An Edible Mosaic’s Creamy Pasta Salad with Bacon, Peas, & Bell Peppers)

8oz penne pasta (or other preferred pasta)
½ teaspoon salt, plus more for cooking pasta
1/8 teaspoon fresh-ground black pepper
4oz Neufchatel cheese (American Neufchatel cheese is a lower-fat alternative to cream cheese)
½ of 1 onion, finely diced
3-5oz greek yogurt, to taste
1 Tablespoon whole-grain mustard
2 ½ Tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
3/4 cup frozen peas, thawed
1 red bell pepper, diced (or orange or yellow)
1 shallot, halved and thinly sliced

Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. Whisk all ingredients from ½ teaspoon salt through thyme leaves in a large bowl until completely mixed. Add peas, bell pepper, shallot, and pasta and stir until coated. Serve chilled.

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