Spring Blossom Sea Shell Blend Pasta Salad
Serving Size: 4-6
Prep Time: 2 Hours, 15 Minutes
Cook Time: 20 Minutes
Total Time: 2 Hours, 35 Minutes
Ingredients:
1 lb. Pappardelle’s Spring Blossom Sea Shell Blend
3/4 lb asparagus, woody ends trimmed
1 cup shelled green peas, fresh or frozen
1 & 1/2 cups cooked chickpeas, from approximately 1 can, drained & rinsed
3 green onions, finely sliced
6-7 radishes, finely sliced into half moons
1/2 cup flat leaf parsley leaves, chopped
For Vinaigrette:
1 & 1/2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
1/2 small shallot, chopped
2 teaspoons agave nectar/maple syrup
3/4 teaspoon Dijon mustard
sea salt and ground black pepper, to taste
3/4 cup neutral-flavored oil
Instructions:
- In an upright blender, combine the lemon zest, lemon juice, shallot, maple syrup, Dijon mustard, salt, pepper, and oil. Blend the mixture on high until creamy.
- Bring a large pot of salted water to a boil over medium-high heat. Chop the asparagus into 2-inch lengths and add to the boiling water. Boil the asparagus for 2 minutes, or until it’s just starting to become tender. Add the peas to the water and stir for a few seconds, or until they turn bright green. Using a slotted spoon, transfer all of the asparagus and peas to a bowl of ice water. Chill the vegetables for about 2 minutes before draining and setting aside.
- Bring the water back up to a boil and cook pasta stirring occasionally, until al dente, about 10-12 minutes. Drain and rinse under cool water, set aside.
- Drain the asparagus and peas thoroughly and add them to the bowl with the pasta, along with the green onions, radishes, parsley, the remaining lemony dressing, some salt, and pepper. Toss to combine. Check the pasta for seasoning and adjust if necessary.
- Let the pasta salad chill in the refrigerator for at least 30 minutes. Then serve and enjoy!
