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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 2 cups shelled peas
- 8 ounces small dry pasta
- 8 ounces bacon
- 2 -3 stalks celery
- 1/2 cup mayonnaise (I use "light")
- 1/2 teaspoon celery seed
- 1 teaspoon dried mint
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- lemon wedge, if desired
Method
- Shell the peas.
- One quart of peas in the pod should yield about two cups of peas.
- Cook the pasta in plenty of boiling water until it is al dente.
- Steam or boil the peas until tender.
- When each of these is done, plunge them into cold water to stop them cooking and to cool them.
- Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
- Drain it well and allow it to cool.
- Wash and chop the celery finely.
- Add the bacon and celery to the cold drained pasta and peas.
- Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
- Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
- Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.
