• 1 lb. Lemon Parsley Mafaldine
  • 2 cups fresh spring peas
  • ½ cup chopped Vidalia onion
  • 1/2 cup fresh basil, torn
  • ½ cup fresh chopped Italian parsley
  • 1 T fresh grated lemon peel
  • 1 Cup sliced black olives
  • 6 oz. Ewephoria – Sheep milk cheese, grated
  • 1/2 cup O’Live A Little’s Meyer Lemon Extra Virgin Olive Oil
  • 4 T O’Live A Little’s Lemon White Balsamic Vinegar
  • 1 t pink Himayalan Salt & pepper to taste



  1. Cook pasta in a pot of boiling salted water until al dente (about 7 minutes). Stir in peas and cook 1 more minute. Drain pasta and peas well and cool.
  2. In a large serving bowl, combine pasta and peas with onion, basil, parsley, lemon peel and olives.
  3. Combine and blend, vinegar, oil, salt & pepper. Mix and then mix into pasta.
  4. Top and toss with Ewephoria Cheese.
  5. Allow flavors to meld for 1 hour before serving.