Tuesday, 19 June 2007

Peas, Pasta & Bacon Salad

This is at its best in June and July when you can get tender young fresh peas, but it is pretty decent all year round made with frozen peas.

4 servings
30 minutes - 20 minutes prep time

Peas, Pasta & Bacon Salad
250 grams pasta shells or macaroni
1/2 cup mayonnaise (light is fine)
1 teaspoon dried mint
1/4 teaspoon cumin seed
1/4 teaspoon celery seed
1/2 teaspoon black peppercorns
3 stalks of celery
2 cups shelled peas
250 grams sliced bacon

Cook the pasta in a large pot of boiling salted water.

Meanwhile, put the mayonnaise into a mixing bowl and add the mint. Grind the cumin seed, celery seed and pepper, and add to the mayonnaise.

Wash, trim and chop the celery fairly finely, and add to the mayonnaise.

When the pasta is about half done, add the peas. (If you are using frozen peas, add them just a couple minutes before the pasta is done.)

Chop the bacon, and fry it until well rendered and quite crisp. Drain it on paper towel, and add it to the mayonnaise and celery.

When the pasta and peas are done, drain them and rinse for a minute or two under cold water to cool them. Drain very well, and toss them in the salad bowl until well coated in the mayonnaise.

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