Shells With Bibb Lettuce and Spring Peas

Spring-pasta-shell-Bibb salad, spring-pea


  • 1/2 cup finely chopped fresh parsley stalks
  • 6 tablespoons olive oil
  • 2 large sprigs of thyme
  • 3 tablespoons white wine vinegar
  • 7 ounces of whole grains to unhook a small shell pasta
  • 1 1/2 cups fresh or frozen peas English
  • 1/4 cup chopped shallots (about 1 shallot)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces of Bibb lettuce, torn into large pieces (1 head lettuce)
  • 1/4 cup chopped fresh parsley leaves flat sheet
  • 1/4 cup chopped fresh chives
  • 1 1/2 ounces of Manchego cheese, grated (about 1/3 cup)


1. Combine parsley stalks, butter and thyme sprigs in a small saucepan. Cook over medium heat, stirring occasionally, for 3 -x minutes. Remove from heat; let stand 10 minutes. Pour the mixture through a fine-mesh sieve into a large bowl, pressing to release the oil. Discard the solids. Whisk in the vinegar.

2. Cook pasta reportedly package directions, omitting salt and fat. Add the peas in the last 2 -x minutes of cooking; strain. Let stand for 5 minutes.

3. Add the pasta mixture, shallot, salt and pepper to the oil mixture; toss to coat. Add lettuce, chopped parsley and green onions; stir gently to combine. Sprinkle with cheese.

  • Activity:
    10 minutes
  • Total:
    30 minutes
  • Yield:

The nutritional value

Calories per serving: 463
Fat per serving: 26g
Saturated fat per serving: 6g
Cholesterol per serving: 11mg
Fiber per serving: 8g
Protein per serving: 14g
Carbohydrates per serving: 48g
Sodium per serving: 612mg
iron per serving: 4mg
Calcium per serving: 203mg

Good to know

Bibb is a type of butterhead lettuce, tender, sweet leaves. If you can not find it, substitute Boston, another kind of butterhead.

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