Categories: Pasta, Salads

Ingredients

• 8 oz. dried farfalle
• Zest and juice of 1 lemon
• 2 teaspoons olive oil
• 1 (13.75 oz.) can artichoke hearts, drained
• 8 oz. fresh part skim mozzarella cheese
• 1/4 cup chopped bottled roasted red bell pepper
• 1 cup frozen peas

Directions

1. Cook the farfalle according to the package instructions.

2. Meanwhile, combine zest and juice of 1 lemon and the olive oil in a large bowl; whisk.

3. Add the can of artichoke hearts, mozzarella cheese, and red bell pepper; toss to combine.

4. Place the frozen peas in a colander; drain pasta over peas. Add pasta and peas to artichoke mixture; toss.

5. Garnish with chopped fresh parsley, if desired. Serve!

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