This post may contain affiliate links. For more information, please visit my disclosure page.
You will love how light and tasty this Springy Lemon Bow Tie Salad is with tender peas, fresh basil, bow tie shaped pasta, tangy parmesan cheese and spritzed with freshly squeezed lemon juice and tossed in olive oil. It makes a great dish to any meal and can be whipped up in no time!
When life gives you lemons, you make lemonade, right? But when a friend gives you fresh lemons from her tree, you need to make something worthy of them! So head out to your local farmer’s market to grab some basil and peas so you can enjoy this light and fresh salad pronto!
Two things about this recipe today. First up is last week I was on a business trip to Phoenix, Arizona for 4 days to attend a department retreat. We were just finishing up our first day when one of my co-workers, Susan, asked if anyone would want some lemons from her backyard tree. Most of us said yes (you know I would never turn down an offer like this!)
The next day she brought in about 25 from her tree. I was amazed as these looked nothing like what we get in the stores. They were huge and smelled wonderful. I tucked a few in my bag for the flight home. She also brought in a wonderful sweet bread made with ricotta and lemon. She said she is giving me the recipe but I can’t post about it – it’s her secret and I can see why. It was amazing.
The 2nd thing about this recipe is about 2 weeks ago I was out running around and getting groceries when I just happened to be at Trader Joe’s just as the hunger pains hit. I wandered over to their pre-made salad area and this caught my eye (their version is called Lemon Basil Pasta Salad). So I thought what the heck, let’s give it a try and after one bite I knew I had to copy-cat it. I was pretty pleased on how it turned out too.
In no time you can make this Springy Lemon Bow Tie Salad as a side dish or take it along on a picnic.
Since we are getting into picnic season, you might also like some of these salads to take along:
- Greek Style Orzo Salad (this transports well in a mason jar)
- Patriotic Berry Salad (with a honey and poppy seed dressing)
- Italian Quinoa Salad
- 8 ounces bow tie pasta
- 1/2 cup frozen peas, thawed
- 1/4 cup parmesan cheese, shredded
- 6 large basil leaves, shredded
- 2 tablespoons olive oil
- 1/2 large lemon
- salt and pepper to taste
- Cook pasta according to directions to al dente, drain, rinse and toss with olive oil in a bowl
- Add peas and basil then squeeze lemon juice; toss gently
- Divide on two plates and top each 1/8 cup parmesan cheese
- Season with salt and pepper as desired
I mentioned in the post using fresh peas so if you go that route, you will need to cook them first. For frozen peas just defrost and don't cook - I ran mine under cold water until they were thawed.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 378 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 7mg Sodium: 348mg Carbohydrates: 43g Fiber: 4g Sugar: 3g Protein: 13g