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May 08, 2023
For Dressing1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling2 teaspoons of dijion mustard1 teaspoon of honey1 grated garlic cloveGrated zest from 1 lemonLemon juice from 1 lemon
For PastaKosher salt12 oz of bowtie pasta4 ounces of asparagus10 oz of frozen peas – thawed1 chopped yellow bell pepper1 pint of grape tomatoes cut into halves1 minced shallot½ cup of fresh chopped dillRicotta salata cheese for garnish
DIRECTIONS:In a large pot boil water with salt, add pasta. Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water. Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside. In a small bowl whisk together EVOO, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes so that it soaks up all the flavor. Serve in bowls – shave some ricotta salata cheese and drizzle a little EVOO.
May 24, 2023