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This flavorful and quick pasta recipe features the best of spring’s bounty. Peppery radishes and crisp sugar snap peas nestle up to casarecce, a twisted type of pasta that allows the delicious sauce to cling to its folds. (If you can’t find it, another short, textured shape such as penne or gemelli will work well.) A honey-mustard vinaigrette—spiked with shallot and lemon zest, thank you very much—coats each bite, while a shower of mint and salty ricotta salata at the end adds a bit of decadence. Serve with rosé or white wine and enjoy the quick prep time and minimal dish clean up.

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Credit: Caitlin Bensel

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of generously salted water to a boil over high. Add pasta and cook, stirring occasionally, for 9 minutes. Add snap peas and cook, undisturbed, until pasta is al dente and peas are crisp-tender, about 2 minutes. Drain; return pasta and peas to pan. Add 1 tablespoon oil to pasta mixture and toss to coat. Let cool for 5 minutes.

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  • Meanwhile, whisk shallot, mustard, honey, lemon zest and juice, salt, and pepper in a large bowl. Whisk in remaining ¼ cup oil until mixture is smooth.

  • Transfer pasta and peas to shallot dressing and toss to combine. Stir in mint and radishes and top with cheese.

Nutrition Facts

546 calories; fat 21g; cholesterol 8mg; fiber 5g; protein 15g; carbohydrates 75g; sodium 666mg; sugars 9g.
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