Greens on greens on greens



green pasta salad



My garden is filling in nicely, and all this green has me inspired. This pasta salad is a little taste of spring—exploding with nutritional superstars. There are enough greens to make it healthy, but enough pasta and cheese to make it a treat.

Dave devoured it, so you can trust that it’s delicious in spite of itself.

Don’t skimp on the lemon—it brings the taste to the next level.

Go green pasta salad

You’ll need:

1 lb pasta

1 cup peas

3 cups baby arugula

12 stalks asparagus

12 large brussels sprouts

4 green onion stalks, chopped

Juice from one whole lemon

A block of pecorino or other hard italian cheese

Salt and pepper to taste

For pea pesto:

1/2 cup peas

1/4 cup extra virgin olive oil

1-2 large cloves garlic

1/2 cup baby arugula



greens



Blend all ingredients for pea pesto until smooth.

Cook pasta to al dente. Strain and then toss with pea pesto (add gradually—you might not need all of it). Set aside and allow to cool.

Meanwhile, bring a small pot of water to a boil over high heat. Chop asparagus and brussels sprouts into small, bite-sized pieces and cook in boiling water until slightly tender. You’ll want to remove the veggies from the heat before they lose their green color (and all their nutrients) so have an ice bath ready. When they begin to get tender, strain the veggies and add them straight to the ice bath.

When the pasta has cooled, add brussels sprouts, asparagus, chopped green onion, peas and arugula. Finish with a generous shaving of cheese, lemon juice and salt and pepper to taste.



green pasta salad



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