Rosie Makes Her Version Of Pasta Primavera.

I love my spring garden.

I have asparagus!

I'm celebrating my asparagus harvest

with a Pasta Primavera.

Pasta Primavera

Handful of pencil-thin asparagus

1 cup bow-tie pasta, cooked

½ red pepper, roasted and chopped

1 cup peas, fresh or frozen, NEVER canned

2 TB chopped red onion

4 scallions, chopped

1 endive, torn

Zest of one lemon

2 TB parsley

Pecorino Romano cheese, shaved

Dressing

1 garlic clove, minced

1 shallot, minced

1 TB Dijon mustard

1 TB lemon juice

1 TB honey

1 TB white wine vinegar

1/3 cup extra virgin olive oil

Freshly ground salt and pepper to taste

For the dressing:

Mix first 6 ingredients,

 then slowly dribble olive oil in, 

whisking constantly to form an emulsion. 

 Salt and pepper to taste.

For the salad:

Blanch the asparagus. 

  Bring salted water to a boil.  

 Drop in asparagus.  

 Cook for 30 seconds.  

 Drain and immediately plunge into ice water 

to stop the cooking and set the green color.

Cook pasta according to package directions.

Drain and toss with peas while still hot.

Roast the pepper half.  

 Hold pepper over open flame until skin is blackened.
Plunge into ice water 

and rub blackened skin off with thumb and forefinger. 

 Chop and add to pasta.

Add sliced scallions, torn endive,

 and chopped asparagus to pasta.

Pour dressing over pasta and vegetables. 

 Toss to coat. 

 Add lemon zest and parsley. 

 Mix thoroughly.

Here are the step by steps:

Thirty seconds in boiling water.

Immediate polar plunge.

Char the pepper.

Plunge and peel.

Frozen peas into drained, hot pasta.

 

That's all the heat the peas need.

Whup up the dressing.

Chop up asparagus and roasted red pepper.

Add to pasta.

Scallion and red onion action.

Add it in.

Torn endive.

Lemon zest.

Chop up some parsley.

Add in dressing and toss.

Add in the shredded cheese.

And serve Spring On A Plate.

I love all the green in this.
Green makes me happy.

I love fresh!

Again, yum nummie.

Or is it num yummie?