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Herby Pea and Lemon Pasta Salad


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  • 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


Adapted from


Step 1

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


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