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Lemon Pasta Salad With Peppercorn-Coconut Glaze Recipe
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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.
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