Instructions: Cook pasta, uncovered, in 1 to 1 1/2 quarts boiling water until barely tender to bite, 6 to 7 minutes. Put shelled peas in colander. Pour hot pasta and its cooking water over peas; drain. Let pasta and peas stand a few minutes, then rinse with cold water; drain well.

Mix mayonnaise, onion, horseradish, and garlic. Stir in peas and pasta. Add salt and pepper to taste. Place lettuce leaves on serving dishes. Spoon salad onto lettuce.

This recipe yields 2 servings.

Comments: "My wife was repelled by overcooked vegetables as a child and now refuses to eat them. But she can be seduced into eating them raw on occasion," writes Bill Hunt. When fresh peas came into the market, he made this salad for the two of them. Her opinion? "Not bad" - a high compliment in her vocabulary, says Hunt.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.