PASTA SALAD WITH LEMON AND PEAS

Small shell or bow-tie pasta is dressed in a light, lemony mayonnaise with green onions, fresh basil, and baby peas

1 pound bow-tie or small shell pasta, uncooked
Salt
1 (10 ounce) package frozen baby peas
2 lemons
2/3 cup milk
1/2 cup light mayonnaise
1/4 teaspoon coarsely ground black pepper
1 cup loosely packed fresh basil leaves, chopped
4 green onions, thinly sliced

In large saucepot, cook pasta in boiling salted water as label directs, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.

Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice with milk, mayonnaise, pepper, basil, green onions, and 1 teaspoon salt until blended.

Add pasta and peas to mayonnaise dressing; toss to coat well. Cover and refrigerate up to two days if not serving right away.

Source: Good Housekeeping