Pasta Salad with Peas and Summer Beans

I am posting more vegetarian dishes because it seems as though my daughter is serious about this no meat business. Being a vegetarian myself for nine years, off and on, I understand where she is coming from and I am trying to make new dishes to keep her fed and healthy. Here is a good one for the summer that was found in Martha Stewart’s Living magazine.


8 ozs penne pasta (recipe calls for whole wheat but you can use what ever you prefer of course)

8 ozs green beans, trimmed and cut into thirds

8 ozs wax beans, trimmed and cut into thirds

6 ozs peas (1 1/4 cups) recipe calls for frozen but we used fresh from the Farmer’s Market

1/4 cup extra-virgin olive oil

4 large cloves garlic, thinly sliced (2 TBS)

1 1/2 tsps. grated lime zest, plus 1 TBS fresh juice

1 cup packed cilantro, finely chopped

Coarse salt and freshly ground pepper


Cook pasta in a large pot of boiling salted water for 6 minutes, add beans, cook until pasta and beans are al dente, 4 to 5 more minutes. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool, drain and transfer to a bowl.

In a small skillet, heat oil, add garlic until golden, 1-2 minutes, Remove from heat and stir in lime zest and juice. Combine with pasta and salt and pepper to taste, toss cilantro in and serve or refrigerate.


About Chez Starz

I live in California with my wonderful children and have an amazing boyfriend. I have been a paramedic for over 20 years and work for a Fire District as their EMS Manager. I have a passion and love for food and cooking. This blog is just a place to share my favorite recipes.
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One Response to Pasta Salad with Peas and Summer Beans

  1. Just posted the same wonderful dish! Great minds think alike. 😉

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