Tender pasta with spring vegetables, crisp radishes, and a zesty lemon vinaigrette creates a light, vibrant dish.
# What You Need:
→ Pasta
01 - 10 ounces short pasta (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. Cook the pasta until al dente following package instructions. For the last 2 minutes of cooking time, add sugar snap peas and asparagus to the pot to blanch. Drain all ingredients and rinse under cool water to stop cooking. Set aside.
02 - Transfer the cooked pasta, blanched vegetables, sliced radishes, and baby spinach to 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 black pepper until emulsified.
04 - Pour lemon vinaigrette over the pasta mixture and toss gently to coat all ingredients evenly.
05 - Fold in chopped herbs and crumbled feta or goat cheese, if using. Toss once more and adjust seasoning to taste.
06 - Serve immediately for best texture, or refrigerate up to 2 hours to chill and allow flavors to meld before serving.
