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
Serves 4-6
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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Yum! This does look like a bright and satisfying pasta salad with the lemon and goat cheese and it certainly screams (or at least loudly shouts) spring. ;-)
ReplyDeleteI thought for a minute there, there's pieces of chicken meat. But they are goat's cheese! I really should try goat's cheese one of these days! Very nice pasta dish, and healthy too!
ReplyDeleteHappy Spring…It is finally making its debut after this brutal winter. This is a beautiful dish to enjoy the lightness of warmer weather.
ReplyDeleteVelva
I made a pasta dish just like this last summer but didn't get to post it before fall. I'm sure it really does taste like spring!
ReplyDeleteSee, there's no meat in this and nothing to grill but I'd eat the mess out of this! Nicely done.
ReplyDeleteDefinitely very spring-like with flavours I would enjoy. I do find that her oil-lemon juice dressings often leave the pasta dish a little dry - adding some reserved pasta cooking water usually fixes the problem.
ReplyDeleteYou're right, Kim - that really does scream spring. Actually I just want to reach into the screen and grab that whole bowlful - all my favourite kind of flavours.
ReplyDeleteHope the worst of your cold weather is over now. We are still enjoying lovely warm days, despite the fact that we are now into autumn, but I'm dreading the cold days ahead.