Name: Spring Greens Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 10 oz (280g) calamarata pasta; 1 (13.5 oz) can white beans, drained and rinsed (200g drained and rinsed beans if you’re using heirloom beans cooked from scratch); 1 bunch asparagus, cut into 1-inch pieces on a bias, blanched (160g sliced); 1/2 cup (75g) fresh green peas, blanched; 3 tbsp minced parsley; Kosher salt and freshly cracked black pepper; Optional, shaved parmesan; 25g basil leaves; 80g extra virgin olive oil; 45g lemon juice; 25g honey; 2 small cloves garlic, finely grated (5g); 2 tsp (12g) dijon mustard; 1/2 tsp kosher salt, plus more as needed

Description

This spring greens pasta salad embraces spring produce to the fullest, with blanched asparagus and fresh peas, plus pasta and beans for heartiness, tossed in an sweet and creamy basil vinaigrette.

Ingredients

Scale

Salad Base

10 oz (280g) calamarata pasta
1 (13.5 oz) can white beans, drained and rinsed (200g drained and rinsed beans if you’re using heirloom beans cooked from scratch)
1 bunch asparagus, cut into 1-inch pieces on a bias, blanched (160g sliced)
1/2 cup (75g) fresh green peas, blanched
3 tbsp minced parsley
Kosher salt and freshly cracked black pepper
Optional, shaved parmesan

Basil Vinaigrette

25g basil leaves
80g extra virgin olive oil
45g lemon juice
25g honey
2 small cloves garlic, finely grated (5g)
2 tsp (12g) dijon mustard
1/2 tsp kosher salt, plus more as needed

Instructions

Blanch the veggies. Fill a large pot with water and bring to a boil over medium-high heat. Add in the fresh peas, along with a generous pinch of salt, to the pot and blanch until tender, about 3-5 minutes. Scoop up with a spider and plunge into an ice bath. Alternatively, add the blanched peas to a colander and run under cold water to stop the cooking process. Repeat this same process with asparagus. I typically cook the asparagus for 8 minutes, which is on the softer side.
Cook the pasta & add to a bowl with the veggies. Dump out the blanching water and refill the same pot with water, bring to a boil, and cook the pasta until it’s a little past al dente. Pasta firms up a bit when it cools, which is why I like to cook it on the softer side. Drain the pasta and toss with 2 tbsp of butter. Add the pasta, drained and rinsed beans, blanched asparagus and peas, and minced parsley to a large bowl. Set aside.
Make the vinaigrette. Add all the dressing ingredients to a blender and blend on high until creamy and emulsified, about 45-60 seconds.
Toss everything. Pour the dressing over the salad and toss to combine — adjust for salt as needed. Serve with freshly cracked pepper and grated Parmesan.