1 lb Pastas twists
8 oz Shrimp or chicken
1/2 c  Mushrooms -- marinated
1/2 c  Peas -- frozen
1/2 c  Carrots -- shredded
1/2 c  Cheese -- diced
3 tb Parsley -- chopped
1/2 c  Virgin olive oil
1/4 c  Lemon juice -- fresh
2    Anchovies fillets --
Chopped
2 tb Garlic -- finely chopped
Salt
Pepper -- freshly ground

Cook pasta according to directions. Rinse quickly to stop cooking and place
in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook
peas until not quite done drain and rinse in cold water.Add to pasta along
with mushrooms and other veggies and cheese. Mix olive oil, lemon juice,
chopped anchovies and parsley in a separate bowl and add to pasta. Toss
everything together until pasta is well coated. Let sit in refrigerator for
2 hours. Season with salt and pepper and serve over beds of lettuce with
lemon wedges.