Lemon-Pepper Pasta with Mitchelstown Grated Red Cheddar

Ingredients: Serves 4 1lb. Linguine or fettuccine pasta 1/4 cup sliced red onion 2 tablespoons butter 1 cup petit pois 1 cup green beans, cut into 1 and 1/2" lengths 1 cup mushrooms, sliced 2 sweet red peppers, cut into thin strips 3 tomatoes, coarsely chopped 1 cup pitted olives 1/4 cup Mitchelstown Grated Red Cheddar Freshly ground black pepper 2 tablespoons lemon vinaigrette

Preparation: 1. Cook the pasta and drain thoroughly. Leave to cool. 2. In a large bowl, toss the pasta with just enough lemon vinaigrette to coat lightly. 3. Melt butter in frying pan. 4. Cook the peas, beans, mushrooms and onion very quickly until tender in the butter. Do not over cook! 5. Toss cooked vegetables with the pasta. 6. Add peppers, tomatoes, and olives. 7. Toss with Mitchelstown Grated Red Cheddar and freshly ground black pepper to taste. 8. Add more vinaigrette, if desired. 9. Serve at room temperature.