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Ingredients
1 Pound thin asparagus, cut into 2� pieces
1 Pound bowties or wagon wheels
1 Cup radishes, sliced
1 Cup frozen baby peas, thawed
1 Green onion, sliced thin
2 Tablespoons fresh parsley, chopped
1/4 Cup olive oil
1/4 Cup fresh lemon juice
1/4 Teaspoon minced garlic
1 Teaspoon grated lemon peel
1 Teaspoon Dijon mustard
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon salt
Instructions
Bring a medium saucepan of water to boil over high heat. Add the asparagus and cook until tender, about 2 to 3 minutes. Drain and rinse under cold water.
Meanwhile, cook pasta according to package directions. Drain and rinse under cold water.
Make Lemony Dressing: Whisk together olive oil, fresh lemon juice, minced garlic, lemon peel, Dijon mustard, freshly ground black pepper, and salt in a large bowl.
Toss Lemony Dressing with pasta, asparagus, radishes, peas, green onion and parsley.