6 oz. pasta
1 lb. shrimp, boiled
16 peapods, blanched
1/2 c. fresh parsley or 2 tsp. dried
1 clove garlic, minced
2 green onions, sliced
3 tbsp. fresh dill (1/2 tbsp. dried)
3 tbsp. lemon juice
1/2 tsp. salt
3 tbsp. chives
1/4 c. safflower oil
2 tbsp. olive oil

Cook pasta according to package directions. Boil or stir fry shrimp. In bowl combine parsley, garlic, green onions, dill, lemon juice, salt, chives and oil. Add shrimp and liquid to pasta. Stir in well. Refrigerate 1 hour.