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Makes 4 servings

Ingredients
1 c. dry green or yellow split peas                                    
1 T. vegetable oil           
6 c. water                                                                     
2 T. fresh lemon juice
1 1/8 tsp. salt                                                                     
¼ tsp. ground pepper
2 c. bow-tie or ripple noodles                            
½ c. grated Parmesan cheese
3 large cloves garlic, minced
1/3 c. fresh parsley, minced
 
Directions
Combine split peas, 4 cups water, and 1 tsp salt in a medium saucepan, bring to a boil; reduce heat, cover and simmer 25 minutes. Preheat oven to 450 degrees. Add 2 more cups more water to peas and cooking water, bring to a rolling boil. Add noodles, reduce heat to a slow boil and cook 15 minutes longer, stirring frequently, until noodles are tender. Drain off all but a few tablespoons of cooking liquid. Stir in garlic, oil, lemon juice, 1/8 tsp salt, and pepper, and turn mixture into a shallow 8-inch square greased baking dish. In a small bowl combine Parmesan cheese and parsley and sprinkle over noodle mixture. Bake for 8-10 minutes or until cheese melts.