Peas, Pasta & Bacon Salad - cooking recipe

Ingredients

2 cups shelled peas
8 ounces small dry pasta
8 ounces bacon
2 -3 stalks celery
1/2 cup mayonnaise (I use \"light\")
1/2 teaspoon celery seed
1 teaspoon dried mint
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
lemon wedge, if desired

Preparation

Shell the peas.
One quart of peas in the pod should yield about two cups of peas.
Cook the pasta in plenty of boiling water until it is al dente.
Steam or boil the peas until tender.
When each of these is done, plunge them into cold water to stop them cooking and to cool them.
Meanwhile, chop the bacon into 1\" pieces and fry it until crispy.
Drain it well and allow it to cool.
Wash and chop the celery finely.
Add the bacon and celery to the cold drained pasta and peas.
Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.