Spring Pasta Salad with Asparagus, Radishes & Snap Peas
(Inspired by a recipe from Love and Lemons)
INGREDIENTS:
- 5 radishes, thinly sliced
- 1 bunch of asparagus, cut into 1-inch pieces (if asparagus is on the thicker side, you can peel the bottom half with a vegetable peeler)
- 1 1/2 cups of shelled peas or trimmed snap peas (remove ends and string)
- 8 oz of pasta, such as penne, gemelli, or fusilli
- 3 TBSP of scallions, chives, or garlic scapes, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- Juice of 1 1/2 lemons
- 3 tsp dijon mustard
- 1/2 cup parmesan cheese
- Olive oil
- A couple of sprigs of fresh thyme or a tablespoon of dried thyme, for garnish
- Sea salt & pepper, to taste
DIRECTIONS:
1. Prep all vegetables at the same time, because they will cook quickly. In a small bowl or cup, whisk together lemon juice and mustard. Set that aside.
2. Bring a large pot of salted water to a boil and cook pasta according to the directions. Before straining the pasta, use a cup to reserve at least 1/2 cup of pasta water. This will be used later in the recipe.
3. In a large pan, heat a few tablespoons of olive oil on medium heat. When the oil is warm, add in asparagus, radishes, peas, and garlic scapes. Season with salt and pepper as desired. Saute these for about 4 minutes, so you retain the crunch of the vegetables. Then add in the lemon juice and mustard mixture.
4. Next, add the garlic, white wine, and pasta water. Bring it all to a light simmer, and then stir in the pasta and about half of the parmesan cheese. Saute until the liquid has reduced and everything is thoroughly combined.
5. Remove from heat, garnish with fresh or dried thyme, and the rest of the parmesan cheese. Serve hot, at room temperature, or cold. Makes about 6-7 servings and will last for up to 4 days in the fridge.
