In the spirit of spring, I like to make a light pea salad. I decided to go to the Farmer’s Market to check what’s out there. I was delighted to see fresh asparagus and peas! I think if you’re an avid cook like me you will know how one gets excited when one sees fresh produce! I mean, really! (The food trucks are an added bonus!) Then I thought this is a good time to whip up something light and fresh. I gladly took my asparagus and peas home along with a bunch of other things.
Back at the house, my neighbor next door comes over with a bag full of Meyer lemons from her tree. I love Meyer lemons! They have a delicate sweetness and they are very juicy. Even the rind is amazing! I use the grated lemon zest in salad dressing, pies, pasta, cake and cookies. I even put a piece of the rind on chicken soup and it’s good.
With all these Meyer lemons I got I decided to make a lemon vinaigrette for the spring pea salad. This dressing will go well with my spring pea salad with fresh asparagus, peas, tomatoes and farfalle which is commonly known as bow-tie pasta.
Making the Pea Salad
To make the pea salad, first I boil the farfalle pasta for 11 minutes with some salt. While this is going, I blanch the asparagus and peas about three minutes just until it’s still crisp tender. After the pasta is cooked, I run cold water on them just to cool it and let it drain.
Next, I strain the asparagus and peas. I ran cold water on them to stop the cooking process. This way they retain their bright green color. I let it drain again in a strainer.
For the dressing, I mix together lemon juice, mustard, honey, lemon zest, salt, pepper and olive oil. I add the olive slowly so it will emulsify. Adding chopped parsley and spring onions to the dressing takes it to another level.
Finally, I mix together the tomatoes, farfalle, asparagus, peas, and the lemon vinaigrette in a bowl.
To serve the pea salad, I add shaved parmesan cheese on top. Try it by itself or as a side dish to your Easter menu.
Pea Salad with Asparagus and Farfalle in Lemon Vinaigrette
Ingredients
- 1 cup fresh peas or frozen
- 12 asparagus spears cut in a bias about 1 1/2 inch
- 1 cup grape tomatoes cut in half crosswise
- 8 oz. farfalle or bow-tie pasta
- ¼ cup olive oil
- ½ Meyer lemon zest and juice
- ¼ tsp mustard
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 1 tsp honey
- 1 tbsp italian parsley chopped
- 2 spring onions white and green part, chopped
- Parmesan cheese shaved for serving
Instructions
- Boil water in a pot on high heat. When it comes to a boil, add in farfalle pasta with some salt. Stir and let cook for 11 minutes.
- Meanwhile, boil water in another pot on high heat. When it comes to a boil, add in asparagus and peas. Blanch it for about 3 minutes just until crisp tender.
- Drain peas and asparagus and run cold water on it to stop the cooking process. Let it drain again.
- When pasta is cooked, let it drain and run cold water on it just to let it cool down.
- Make the lemon vinaigrette. In a bowl whisk together lemon juice, lemon zest, mustard, honey, salt and pepper. Add olive oil slowly while whisking. Add spring onions and parsley and whisk again. Adjust the seasoning to your taste.
- In a big bowl mix together the vegetables, farfalle, and the lemon vinaigrette. Serve with shavings of parmesan cheese on top.