It's the first day of spring and this is definitely cause for a celebration! I'm hoping I can say farewell to freezing temps and snow days. I've had enough bad weather to last the rest of the year. To usher in spring I found this pretty pasta salad bursting with bright green color. This salad just about screams spring to me. Pasta, peas, spinach, little chunks of goat cheese, and the refreshing burst of lemon give this salad tons of bright cheerful flavor. This is great for eating as is or packing in lunches throughout the week.
Cheese, Lemon & Pea Pasta Salad
Adapted from Donna Hay
recipe via Sidewalk Shoes
14 oz penne or other short pasta
2 cups frozen peas
2 cloves garlic, crushed
2 tablespoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons olive oil
8 oz goat cheese, crumbled
1.7 oz arugula
salt and fresh black pepper, to taste
Notes: You may find you need a little more dressing. I added a touch more olive oil and lemon juice because the salad was a little dry. Also, 8 ounces of goat cheese is a lot. I'd consider using about 4-5 ounces next time.
Cook the pasta in boiling, salted water per directions, adding the peas at the last minute. Drain and return to the pan. Add the garlic, lemon zest, lemon juice and olive oil and toss to coat. Add the goat’s cheese, arugula, salt and pepper, and mix until just combined.
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