Ridgely Brode beats the heat with this yummy room temperature pasta with chicken, peas and a lemon dressing on her blog, Ridgely's Radar.

Lemon Pea Pasta

  • Author: CookingLight
  • Yield: 4 1x
  • Category: Main
  • Cuisine: Pasta



  • 6 ounces uncooked small shell pasta
  • 1 1/2 cups frozen green peas, thawed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup torn fresh mint leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 1/4 cup sliced almonds, toasted


  1. Cook pasta according to package directions, omitting salt and fat.
  2. Add peas during the last 2 minutes of cooking.
  3. Drain.
  4. Combine parsley and next 7 ingredients (through pepper) in a large bowl, stirring with a whisk.
  5. Add chicken; toss to coat.
  6. Add pasta mixture; toss.
  7. Sprinkle evenly with almonds.


This verdant pasta salad signals a fantastic start to spring with a shower of fresh herbs. Mini shell pasta and peas are a perfect pair—the pasta serves as a kind of catcher’s mitt for the sweet, bright green peas. You could also use orecchiette, an ear-shaped pasta that serves the same purpose. Skip the chicken and add 1/4 cup crumbled feta or goat cheese for a vegetarian main, or try 2 slices of cooked, crumbled bacon for meat lovers. If you have a nut allergy but still want some crunch, try toasted coarse breadcrumbs or sunflower seed kernels.

Keywords: pasta, chicken, peas

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