In My Kitchen: Lady Pea and Pasta Salad

If you’re not Southern, field peas, also known as lady peas, are an incredibly popular and versatile legume. I’m unable to find them at grocery stores here in California, so I order online from Amazon.

If you get dried field peas / lady peas, make sure you follow the preparation instructions below a day before you want to make the pasta salad.

You’ll need: 

  • For the field peas:
  • 4 cups lady peas
  • 1/2 small yellow onion, quartered
  • 1 teaspoon salt
  • 4 cups water
  • For the pasta salad:
  • 16 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped orange bell pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • For the dressing:
  • 1/4 cup white wine vinegar
  • 1 tablespoon country-style Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

Instructions:

  1. Bring lady peas, onion, salt and water to a boil in a stockpot over high heat. Reduce heat to medium. Simmer 45 minutes or until peas are tender, skimming foam often.
  2. Drain and discard onion. Refrigerate peas and cooking liquid up to 2 days.
  3. In a large pot of salted water, boil farfalle (bowtie) pasta until al dente. Drain and set aside.
  4. Chop bell pepper, parsley, basil, dill and mint. Add to large bowl. Mix together vegetables and herbs, pasta and field peas.
  5. In a small bowl, whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper. Gradually whisk in olive oil until incorporated.
  6. Pour dressing over the salad. Toss until coated. Serve, or refrigerate before serving for a cold pasta salad treat on a hot summer day.

Source: Adapted from a recipe by Southern Living

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