Directions:
STEP 1
We’ve chosen all green vegetables for this garden pasta, but you can vary the selection according to the season and your family’s preferences. You can also choose from the many different short pasta shapes available in your local market. For a more substantial garden pasta salad, throw in some cooked chicken or shrimp. Baby arugula or fresh baby spinach would be a fine addition to this healthy and appealing garden pasta salad recipeBring a large pot of salted water to a boil. Cut the asparagus in 1-inch pieces. Blanch the asparagus, green beans and snow peas in the boiling water for 3 minutes. Lift out with a slotted spoon, reserving the boiling water for the pasta.
STEP 2
Bring the water back to a boil, add the pasta and cook until done, about 8 minutes. Add the peas for the last 2 minutes of cooking. Drain. Rinse in cold water and drain again. Toss with a teaspoon of olive oil to prevent sticking.
STEP 3
Prepare the Lemon Dressing according to the recipe and add the basil leaves as you process the dressing.
STEP 4
Toss the vegetables and pasta in a large bowl with the dressing. Garnish with thinly sliced or shaved red radishes.
SALAD
Garden Pasta Salad
-
15minutes
PREP
-
10minutes
COOK
-
435
Calories
When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.
Ingredients:
1 Lb. Asparagus
8 oz. Snow Peas
8 oz. Green Beans
1 Lb. Bowtie Pasta
1 cup Peas fresh or frozen
1 tsp. Olive Oil
1 Lemon Dressing
1 cup Basil Leaves fresh, packed
4 oz. Radishes
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALAD
Garden Pasta Salad
-
15minutes
PREP
-
10minutes
COOK
-
Parmigiano Reggiano
Chef
When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.
Directions:
STEP 1
We’ve chosen all green vegetables for this garden pasta, but you can vary the selection according to the season and your family’s preferences. You can also choose from the many different short pasta shapes available in your local market. For a more substantial garden pasta salad, throw in some cooked chicken or shrimp. Baby arugula or fresh baby spinach would be a fine addition to this healthy and appealing garden pasta salad recipeBring a large pot of salted water to a boil. Cut the asparagus in 1-inch pieces. Blanch the asparagus, green beans and snow peas in the boiling water for 3 minutes. Lift out with a slotted spoon, reserving the boiling water for the pasta.
STEP 2
Bring the water back to a boil, add the pasta and cook until done, about 8 minutes. Add the peas for the last 2 minutes of cooking. Drain. Rinse in cold water and drain again. Toss with a teaspoon of olive oil to prevent sticking.
STEP 3
Prepare the Lemon Dressing according to the recipe and add the basil leaves as you process the dressing.
STEP 4
Toss the vegetables and pasta in a large bowl with the dressing. Garnish with thinly sliced or shaved red radishes.
Ingredients:
1 Lb. Asparagus
8 oz. Snow Peas
8 oz. Green Beans
1 Lb. Bowtie Pasta
1 cup Peas fresh or frozen
1 tsp. Olive Oil
1 Lemon Dressing
1 cup Basil Leaves fresh, packed
4 oz. Radishes
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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