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Parve
Easy
40 Minutes
Diets 
This is a delicious new way to serve pasta. It can also be served in a salad bar, using less pasta than vegetables, warm or at room temperature.
2 cups snow pea pods
1/4 cup lowfat mayonnaise (sugar-free, if desired)
3 tablespoons Baron Herzog Chenin Blanc or other dry white wine
2 tablespoons Haddar Dijon Mustard
1 package long thin pasta (angel hair, Tuscanini Fettucine, spaghetti, etc.)
vegetable oil, for sautéing
1/2 cup diced purple onion
2 ounces sliced, sweet pickled red pepper (in can or jar)
Wash peas. Trim ends. Cook in a small amount of boiling water, uncovered, for three minutes. Drain; set aside and keep warm.
Combine mayonnaise, wine, and mustard in a bowl. Mix well and set aside.
Cook pasta according to package directions, leaving out the salt.
Lightly coat a large frying pan with oil. Heat over medium-high flame. Add onion and sauté two to three minutes until tender.
Add peas, Dijon sauce, pasta, and peppers. Cook, stirring constantly, two to three minutes or until thoroughly heated. Serve hot.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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Consult your LOR to see if this recipe is allowed during the 9 days, as it has wine in it.