Colorful pasta with crisp radishes, sweet peas, and zesty lemon dressing; ideal for fresh, light lunches.
# What You’ll 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 - 5–6 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:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. In the last 2 minutes, add sugar snap peas and asparagus to blanch. Drain and rinse under cool water; reserve.
02 - Place cooked pasta, blanched vegetables, sliced radishes, and spinach in a large mixing bowl.
03 - In a small bowl or jar, whisk olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified.
04 - Pour vinaigrette over pasta and vegetables. Toss gently to ensure even coating.
05 - Add chopped herbs and cheese if desired. Toss lightly and adjust seasoning. Serve immediately or refrigerate up to two hours to chill.
