FARGO 鈥� This Lemony Primavera Pasta Salad is my latest offering to the gods of spring, in the hope that if enough us start making springtime dishes, they will show their compassion and finally allow winter to end. Featuring a bounty of fresh spring vegetables and a rich and lemony dressing, if this pretty pasta salad doesn鈥檛 work, I鈥檓 going back to hearty comfort foods next week, for good.
I recommend using a small-noodle pasta for this recipe, like the mini bowties (farfalline) featured in the photos, which I found recently in the specialty foods aisle at either T.J. Maxx or Marshalls (my favorite local sources for unusual pasta shapes). The small shapes work well with the variety and size of the ingredients in this recipe, and you can use any small noodle, like orzo, baby shells, orecchiette or mini rotini.
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Primavera is the Italian word for spring and springtime, and for this humble offering, I chose four fresh spring vegetables to honor the season (if not the weather): asparagus, sugar snap peas, scallions and radishes. If I recall correctly, springtime is usually filled with a wide spectrum of green colors and occasional pops of bright color from an emerging tulip, and I wanted a dish that would reflect that vision (even if it is just a mirage). I even threw in some cannellini beans for good measure because white beans are considered lucky in Italy.
To prepare the asparagus, I trim the woody ends and then slice each stalk into 1-inch pieces along the bias, for a pleasing presentation. Next, I blanch the pieces in boiling water for about two and a half minutes, just until they turn bright green and are slightly tender, then I plunge them into a bowl of ice water to preserve their color and texture.
I chose sugar snap peas for this recipe because it is the only kind of pea my son will eat, but you can also use frozen sweet peas if preferred. To prepare the peas, I cut them in half across the shell, and then I slice each half vertically into thin strips. I blanch the peas in boiling water for 10 seconds, just to brighten their color.
For the radishes, I trim the ends, slice each one in half and then cut each half into very thin half-moons. I use a food mandolin to achieve consistently thin slices, but a sharp knife and a little patience will yield the same result. I use both the white and green parts of the scallions and finely chop them into little rounds.
Albeit a humble offering, this pasta salad is coated with a Tangy Lemon Dressing that is deceptively creamy and nearly perfect. The dressing features basic vinaigrette ingredients, like olive oil, lemon juice and zest, capers, garlic, honey and Dijon mustard; however, instead of whisking them into a light vinaigrette, I blitz them together in my mini food processor or blender to create a rich and creamy texture without needing any mayonnaise or yogurt.
The result is a vibrant and delicious salad dressing that can be made several days in advance and used in myriad dishes.
My Lemony Primavera Pasta Salad is the perfect big-batch side dish for springtime parties and potlucks, and hopefully delicious enough to tempt the gods of springtime to throw a little mercy our way. All kidding aside, I extend my best wishes to all for a Happy Passover and Blessed Easter.
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Lemony Primavera Pasta Salad
Serves: 8 to 10
Tangy Lemon Dressing:
陆 cup extra-virgin olive oil
录 cup fresh lemon juice
Zest of one lemon
1 tablespoon capers (optional)
1 clove garlic, roughly chopped
1 teaspoon Dijon mustard
1 teaspoon honey
陆 teaspoon kosher salt
录 teaspoon black pepper
Primavera Pasta Salad:
陆 pound asparagus, woody ends trimmed and cut into 2-inch pieces
1 cup sugar snap peas, sliced in half and then cut into thin strips (frozen sweet peas also work)
1 pound small pasta noodles (mini bowtie or penne, orzo, orecchiette, baby shells, etc.)
1 tablespoon extra-virgin olive oil
1 can cannellini beans, drained and rinsed
4 scallions, finely chopped
5 radishes, thinly sliced
录 cup Italian parsley, chopped
Lemon Garlic Vinaigrette (see recipe)
Kosher salt
Black pepper
Directions:
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Fill a large pot of water with water and 2 tablespoons of kosher salt; bring to a boil over high heat.
Meanwhile, prepare the vinaigrette as the water boils. Place all the ingredients in a blender or small food processor and blend until the mixture appears creamy and fully emulsified. The dressing can be prepared several days in advance and refrigerated until ready to use.
Once the water is boiling, add the chopped asparagus and boil until it is just becoming tender, about 2陆 minutes. Add the sliced peas to the water and stir quickly until they turn bright green, about 10 seconds. Use a slotted spoon to transfer all of the asparagus and peas to the ice water bath and let them sit until they have cooled down. Once cool, transfer the vegetables to a colander to drain thoroughly.
Add the pasta and a dash of salt to the boiling water and cook until al dente, according to the directions on the package. When ready, drain the pasta and immediately rinse it with cold water, using a spoon to toss the pasta until it has cooled down (this stops the pasta from over-cooking).
Transfer the cooled pasta to a large mixing bowl and add the beans. Toss with two-thirds of the vinaigrette until thoroughly coated. Add the asparagus, peas, scallions, radishes, parsley, remaining vinaigrette, 陆 teaspoon kosher salt and 录 teaspoon black pepper. Toss to combine, then taste and adjust seasoning as desired (more salt, pepper, lemon juice, cheese, etc.)
This salad may be served immediately, but it is even better after being refrigerated overnight, or for at least 2 hours before serving, to allow the flavors to meld. The salad may be stored in an airtight container and refrigerated for up to 5 days.
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