PASTA PRIMEVERA

375 g Penne

200g baby carrots or slice carrots (julienne)

350 g asparagus trimmed, cut into 4 cm lengths

150g snow peas trimmed and halved

1 cup of frozen peas

4 green onions sliced thinly

2 medium tomatoes (150g) chopped finely

Lemon Thyme and Mustard dressing

1 tablespoon of Dijon mustard

1 tablespoon of white wine vinegar

1 tablespoon of lemon juice

2 tablespoons of water

2 tablespoons finely chopped fresh lemon thyme.

1 tablespoon of olive oil

• When thyme not available experiment with other aromatic herb.
• You can also toss the pasta in Pesto: Blend lightly toasted pine nuts and basil together in blender with some olive oil.  About 1 tablespoon mixed with your pasta is sufficient to flavor the dish.  The remainder of the paste can be refrigerated.  If you make a large batch it is best to not add the oil during the blending. Mixture can be frozen in an ice cube try and thawed as required with oil added before use.