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
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
Create the sauce: Whisk together all ingredients in a small bowl. Season to taste with salt and pepper; chill until ready to use.
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.
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.
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.
Serve immediately or chill up to overnight for flavors to develop.
All images by Kimberley Stakal
Stay in touch with Kimberley on Twitter @GreenGourmetKim