lemonparsleypastasalad Ingredients: 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 Instructions: 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. In a large serving bowl, combine pasta and peas with onion, basil, parsley, lemon peel and olives. Combine and blend, vinegar, oil, salt & pepper. Mix and then mix into pasta. Top and toss with Ewephoria Cheese. Allow flavors to meld for 1 hour before serving.