Cook the beans in 1 quart fresh water for 1 hour. Drain. Be sure they are not overdone. Let cool.
Cook pasta, drain and chill in cold water. Prepare the dressing consisting of oil, vinegar, lemon juice, salt, pepper, and oregano. Drain pasta and place in bowl with beans.
Rinse the defrosted peas drain them and add to the pasta and beans. Mix gently and add dressing. Serve with parsley garnish and lemon wedge.
Originally Submitted
10/22/2009
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