1 large garlic clove, mashed to a paste with 1/4 teaspoon of salt
1/2 pound shelled fresh or frozen peas (1 1/2 cups), boiled until tender and drained
2 pints cherry tomatoes halved
1/2 cup shredded fresh basil leaves
Directions:
In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and then add pepper to taste, add the oil in a stream, whisking (important: don't add the oil too quickly), and whisk the dressing until it is emulsified.
In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.
