Pasta combines fresh radishes, peas, and lemon vinaigrette for a vibrant, vegetarian dish with a modern twist.
# What You Need:
→ 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)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. During the last two minutes of cooking, add sugar snap peas and asparagus to blanch. Drain pasta and vegetables, rinse under cool water, and set aside.
02 - In a large mixing bowl, toss the cooked pasta, blanched sugar snap peas, asparagus, sliced radishes, and baby spinach leaves.
03 - Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, and salt and pepper in a small bowl or jar until fully emulsified.
04 - Pour the lemon vinaigrette over the pasta and vegetables. Toss gently until evenly coated.
05 - Add chopped chives or parsley and crumbled feta or goat cheese, if using. Toss the salad again and adjust seasoning as needed.
06 - Serve immediately or refrigerate for up to two hours to allow the flavors to meld.
