Fresh Peas and Pasta

Ingredients

• 2 large boston lettuce leaves rinsed
• 1 clove garlic minced
• 2 teaspoons horseradish 
• 3 tablespoons regular mayonnaise reduced-fat
• 0.5 cup tiny pasta shells dried
• 1 pound peas fresh english shelled
• 2 servings salt and pepper 
• 3 tablespoons onion sweet finely chopped

Equipment

• colander

Directions

1. Cook pasta, uncovered, in 1 to 1 1/2 quarts boiling water until barely tender to bite, 6 to 7 minutes. Put shelled peas in colander.
2. Pour hot pasta and its cooking water over peas; drain.
3. Let pasta and peas stand a few minutes, then rinse with cold water; drain well.
4. Mix mayonnaise, onion, horseradish, and garlic. Stir in peas and pasta.
5. Add salt and pepper to taste.
6. Place lettuce leaves on serving dishes. Spoon salad onto lettuce.