Title: Lemon Pasta Salad with Peppercorn-Coconut Glaze
Categories: Salad Appetizer Pasta
Yield: 8 Servings
| 14 | oz | Udon noodles |
| 2 | tb | Extra-virgin olive oil |
| 1/4 | c | Lemon juice |
| 2 | tb | Lemon zest |
| 1 | ts | Coarsely ground black pepper |
| 1/2 | c | Vegetable stock |
| 1/2 | c | Coconut, grated |
| 2 | c | Slivered snow peas |
| 1 | ts | Salt |
| 1/4 | c | Cilantro, chopped |
| 1/4 | c | Basil, chopped |
Cook udon noodles in salted water according to package instructions, till
tender but firm. Drain. Heat 1 tb oil in skillet, add lemon juice, zest,
pepper, stock & coconut. Bring to a boil. Cover & cook over moderate heat
for 2 minutes. Add snow peas & continue to cook for 1 minute. Remove pan
from heat, add drained noodles & stir to blend. Season with salt. When
cooled, add herbs & mix. Drizzle with remaining oil & garnish with
cilantro.