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Spring Pasta (1 of 6)
Spring Pasta(1 of 6)
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Spring has sprung! Well..for some of you.
The recipes that have been compiled below are ideal for cookouts, get togethers, or a day at the park.
Bring the zest and get started on this sunshiny day!
Ingredients
Dressing:
- 1/3 cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, grated
- 1 lemon, zested and juiced
- Salt and pepper
Pasta:
- 12 ounces cavatappi pasta
- 4 ounces asparagus, blanched and thinly sliced
- 1 box frozen peas, defrosted
- One 12-ounce jar roasted yellow peppers, chopped
- 1 pint grape tomatoes, halved
- 1 shallot, minced
- 1/2 cup fresh dill, chopped
- Ricotta salata, for garnish
Preparation
- In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
- Now let’s get started on the pasta.
- Cook pasta. Run under cold water.
- Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill.
- Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
- Garnish with ricotta cheese.