Wash, trim and string snow peas. Blanch peas for 1-1/2 minutes in salted water. Drain. Run cold water over peas until cooled. Pat dry in paper towels and chill. Cook pasta according to directions until just done. DO NOT OVERCOOK. Drain. Do not wash. Place in a bowl, add vegetables and enough dressing to coat well. Toss. Add basil, cheese, salt, pepper and garlic salt to taste. Chill. Remove from refrigerator, let come to room temperature, toss, adjust seasonings and more French Dressing if needed. To make dressing, combine lemon juice, salt and pepper in a container with a top. Swirl until salt dissolves. Add oil. Shake. Yield: 6 servings. BEN HUSSMAN (MRS. WALTER, JR.) From
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 260 (75%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 3.7mg||1 %|
|Sodium 121.3mg||4 %|
|Potassium 300.2mg||8 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.8g|
|Protein 7.3g||10 %|
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Calories per serving: 345
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