Fresh vegetables, radishes, pasta, and lemon vinaigrette create a vibrant dish perfect for casual gatherings.
# Components:
→ Pasta
01 - 10 oz short pasta, such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. In the final 2 minutes of cooking, add the sugar snap peas and asparagus. Drain all and rinse under cool water; set aside.
02 - In a large mixing bowl, combine the cooked pasta, blanched vegetables, sliced radishes, and baby spinach leaves.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until thoroughly emulsified.
04 - Pour the lemon vinaigrette over the pasta and spring vegetables. Toss gently to ensure even coating.
05 - Add chopped herbs and crumbled cheese, if desired. Toss again and rectify seasoning as needed.
06 - Serve immediately, or chill in the refrigerator up to 2 hours to allow flavors to meld.
