Add this fresh pasta salad idea to your next dinner party menu. Created by @Ana_Janecka 

• 340g ZENB Fusilli
• 350g frozen Sweet Peas – thawed
• 170g Goat Cheese – crumbled, divided
• 8-10 Slices Center Cut Bacon – cooked until crisp & crumbled
• 2/3 Cup Red Onion – finely chopped (about 1/2 small red onion)
• Kosher Salt & Ground Black Pepper

• 1 Cup Extra Virgin Olive Oil
• 1/2 Cup Fresh Basil Leaves – packed and finely chopped, plus more for garnish
• 6 tbs Freshly-squeezed Lemon Juice
• 6 tbs Parmesan Cheese – finely grated, plus more for garnish
• 2 tbs Honey
• 1 tsp Dijon Mustard

INSTRUCTIONS

Cook the pasta and peas: Add 12 cups of water to a large pot and bring to a boil. Add 2 1/2 teaspoons of kosher salt to the water.  Add the pasta to the boiling water and cook according to package directions. During the last 1-2 minutes of cooking, add the peas and continue to cook until pasta is just al dente and peas are bright green.

Drain pasta and peas: Transfer the pasta and peas to a colander. Rinse under cold water for 30 seconds to stop the cooking process. Gently shake the colander to remove as much water as possible. 

While the pasta is cooking, make the dressing: In a small bowl, combine all the ingredients for the dressing. Season with 1 1/4 teaspoon kosher salt and a scant 1/2 teaspoon ground black pepper. Whisk until well combined. Taste and adjust for seasoning with salt and pepper  

Coat the pasta with dressing + cheese Place the warm cooked pasta and peas in a large bowl. Add in HALF of the dressing and HALF of the goat cheese. Toss continuously until the goat cheese coats the pasta.