Ingredients
3
cups uncooked farfalle (bow-tie) pasta (6 ounces)
4
ounces snow (Chinese) pea pods, cut in half
2
tablespoons olive or vegetable oil
1
tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
1/2
teaspoon salt
1/4
teaspoon white pepper
2
garlic cloves, finely chopped
3/4
pound imitation seafood sticks, cut into 1/2-inch pieces
Preparation
Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
Gently toss pasta, pea pods and remaining ingredients.
Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.
