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This spring recipe is just marvelous for brunch, lunch or early dinner. Use spiral-shaped tube pasta for a pretty aesthetic that contrasts beautifully with the shapes of the sliced vegetables and picks up the fresh herb-infused sauce. Make this the day before if you like — it’s great out of the fridge, and the flavors really develop while it hangs out a bit.

Makes 4 to 6 servings

Ingredients

Sauce:
3/4 cup sour cream or Greek yogurt (may use a vegan sour cream/yogurt to make the recipe totally vegan)
1 lemon, zested and juiced (about 1 tablespoon zest, 1/3 cup juice)
¼ cup chopped fresh parsley
3 tablespoons chopped chives
2 tablespoons chopped dill
1 tablespoon extra virgin olive oil
Sea salt and black pepper, to taste

8 ounces radiatori or spiral-shaped pasta
8 ounces frozen peas (1 ½ cups)
1 large shallot, finely chopped (about 1/3 cup)
1 small bunch radishes, washed, thinly sliced (about 1 ½ cups)
Freshly grated parmesan and freshly ground pepper, for serving 

Method
Create the sauce: Whisk together all ingredients in a small bowl. Season to taste with salt and pepper; chill until ready to use.

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Bring a large pot of salted water to a boil over high heat. Add pasta and cook until just al dente; drain. Run under cold water and drain very well; set aside.

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Add a small amount of water to pot; bring to a boil over high heat. Add peas and shallots; cook until peas turn bright green, about 1 minute; drain well, set aside.

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Combine cooked pasta, peas and shallots with radishes and chilled sauce in a large bowl. Mix well until pasta is thoroughly coated. Season well; add ample parmesan cheese and pepper to taste.

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Serve immediately or chill up to overnight for flavors to develop.

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All images by Kimberley Stakal

Stay in touch with Kimberley on Twitter @GreenGourmetKim