Lemon Pasta Salad with Peppercorn-Coconut Glaze

Yields:	8 servings
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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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what a treat! i'll have to put this one into the family archives.