LEMON PASTA SALAD WITH PEPPERCORN-COCONUT GLAZE

Servings: 8
Ingredients:

14 oz Udon noodles
2 tb Extra-virgin olive oil
1/4 c  Lemon juice
2 tb Lemon zest
1 ts Coarsely ground black pepper
1/2 c  Vegetable stock
1/2 c  Coconut, grated
2 c  Slivered snow peas
1 ts Salt
1/4 c  Cilantro, chopped
1/4 c  Basil, chopped

Cook udon noodles in salted water according to package instructions,
till tender but firm. Drain. Heat 1 tb oil in skillet, add lemon
juice, zest, pepper, stock and coconut. Bring to a boil. Cover and cook
over moderate heat for 2 minutes. Add snow peas and continue to cook
for 1 minute. Remove pan from heat, add drained noodles and stir to
blend. Season with salt. When cooled, add herbs and mix. Drizzle
with remaining oil and garnish with cilantro.

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