• 1 pound bow-tie or small shell pasta
• Salt
• 1 package (10 ounces) frozen baby peas
• 2 lemons
• 2/3 cup milk
• 1/2 cup light mayonnaise
• 1/4 teaspoon coarsely ground black pepper
• 1 cup loosely packed fresh basil leaves, chopped
• 4 green onions, thinly sliced

• 1. In large saucepot, cook pasta in boiling salted water as label directs, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.
• 2. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice with milk, mayonnaise, pepper, basil, green onions, and 1 teaspoon salt until blended.
• 3. Add pasta and peas to mayonnaise dressing; toss to coat well. Cover and refrigerate up to two days if not serving right away.

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