Vibrant pasta with radishes, spring vegetables, and tangy lemon vinaigrette—ideal for light European lunches.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5-6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lemon juice
08 - 1 tsp lemon zest
09 - 1 tsp Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tbsp fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package instructions. Add sugar snap peas and asparagus during the last 2 minutes to blanch. Drain and rinse under cool water; set aside.
02 - In a large mixing bowl, gently combine cooked pasta, blanched vegetables, sliced radishes, and baby spinach.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until well emulsified.
04 - Pour the vinaigrette over the pasta and vegetables. Toss gently to coat all ingredients evenly.
05 - Add chopped herbs and crumbled cheese if desired. Toss again, adjust seasoning, and serve immediately or refrigerate for up to 2 hours to chill and enhance flavor.
