Pittsburgh Peas and Noodles

• 4 c. Egg Noodles - medium wide
• 1/2 c. Mayonnaise - reduced fat
• 1/3 c. Sweet Onion - chopped
• 1 can Cream of Chicken Soup - low fat
• 1/2 c. Milk - low fat
• 1 c. Cheddar Cheese - reduced fat, mild , shredded, divided
• 1 1/4 c. Green Peas - frozen
• 2 T. Margarine
• 2/3 c. Breadcrumbs - fine
• 2 Roma Tomatoes

Preheat oven to 425 ºF. Cook egg noodles 4 to 5 minutes, until just done. In a large mixing bowl, combine mayonnaise, onion, soup, milk and 1/2 c. cheese. Gently mix in noodles. Pour mixture into an 8 or 9 inch baking pan. Cover noodles evenly with peas. In a small saucepan, melt margarine. Mix breadcrumbs with melted margarine, and sprinkle evenly over peas. Slice tomatoes and layer over breadcrumbs. Sprinkle remaining cheese over tomatoes. Bake 16 to 18 minutes or until hot.

Serves 4

Jennifer Bornes, Mechanicsburg

Finalist – Snap Beans/Lima Beans/Peas
2011 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Shauna’s Super Summer Salad

• 2 c. Snow Peas - blanched
• 3 Carrots - shredded
• 2 Zucchinis - shredded
• 1 c. Raisins
• 12 oz. Brianna’s Home Style Poppy Seed Dressing
• 10 oz. Couscous - plain
• Salt and pepper to taste

Cook and cool couscous.  Mix all ingredients in a large salad bowl and serve cool. Enjoy!

Serves 10

Shauna Yorty, Lebanon

First Place Prize – Snap Bean/Lima Bean/Pea category
2011Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Asian Noodle Salad

• 6 oz Oriental Noodles
• Dressing:
• 3 T Soy Sauce - lite
• 3 T Rice Vinegar
• 1 T Sesame Oil
• 1 tsp Sugar
• 1/2 tsp Five Spice Powder
• 1 clove Garlic - minced
• Salad:
• 1 c Cabbage - red, shredded
• 1 c Carrots - coarsely shredded
• 1 c Bell Peppers - strips
• 1/2 c Green Onions - sliced
• 1 c Snap Peas - fresh (blanched) or frozen
• 8 oz Water Chestnuts - sliced, drained and rinsed
• 2 T Sesame Seeds - toasted

Cook pasta to desired doneness as directed on package. Drain, rinse with cold water and let drain well. In small bowl combine dressing ingredients. Place cooked pasta in a medium bowl. Pour half of the dressing mix over pasta, tossing to coat. Cover and refrigerate 30 minutes to blend flavors. Combine marinated pasta, salad ingredients and remaining dressing, tossing to coat.

Serves 4

Recipe by: Kathy Rohrbaugh, Shrewsbury

Finalist - Appetizers/Snacks/Salads

2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Pea and Chicken Pesto Pasta

• 1 lb Linguine
• 8 oz. Chicken - cooked, boneless
• 2 T Olive Oil or Butter
• 1 1/2 c. Green Peas - frozen, thawed or lightly cooked
• 3/4 c Basil Leaves - packed, torn, fresh
• 1/4 c Parmesan Cheese - fresh, shredded, plus more for serving
• 2 cloves Garlic - fresh, minced
• 1/4 c Walnuts - optional
• 5 T Olive Oil
• Salt and Black Pepper - freshly ground, to taste

Cook linguine following package directions. Drain and rinse with hot water. Meanwhile, in a small skillet, sauté the chicken in the 2 T of olive oil or butter until cooked thoroughly. Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and walnuts (if using). Run the food processor, adding olive oil a little at a time. Add salt and pepper, as needed. Toss the chicken and pesto with the hot pasta. Serve with additional Parmesan cheese.

Serves 6

Submitted by Kathy Rohrbaugh, Shrewsbury

2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Pennsylvania Vegetable Marketing and Research Program
2301 North Cameron Street, Harrisburg, PA 17110
717-694-3596 | pvmrp@embarqmail.com