Whip up a quick pasta salad with ingredients fresh from the garden

Pasta Salad with Broad Beans, Tomatoes, Peppers, and Herbs” courtesy of Lines+Angles offers a midday energy boost that can lighten your culinary load in the months to come.

Pasta Salad with Broad Beans, Tomatoes, Peppers, and Herbs Makes 6 to 8 servings

1 lb. farfalle pasta

4 vine tomatoes, diced

8 ounces broad beans

1 yellow pepper, diced

2 tablespoons finely chopped flat-leaf parsley

1 sprig chopped thyme

1 small bunch chives, snipped

2 tablespoons olive oil

1 tablespoon lemon juice Freshly ground black peppercorns.

Salt Directions:

1. Cook the farfalle in a large saucepan of salted, boiling water until al dente; 8 to 10 minutes.

2. Drain and refresh immediately in iced water.

3. Once cool, drain again and toss in a large mixing bowl with the vegetables and chopped herbs.

4. Add the olive oil, lemon juice and seasoning, tossing again thoroughly before serving.