Welcome back Spring! We really missed you.
Today was the nicest day we’ve had in a long time. The weather was warm and the sun was shining. I fantasized about trading spots with Nala (my incredibly fat cat) who was basking away in the sun like a diva. Not a worry in the world…
Instead, I spent my morning chasing around 2 little boys who have not played outside since November. It was a beautiful thing. Even better, the lovely weather stayed with us through Easter weekend.
When we came inside, we made pasta and peas for lunch. That’s Dillon’s favorite. I fed the boys, and then turned the rest into a make-shift pasta salad. Have you ever tried pea shoots before? I had them once in a pasta salad and I’ll never forget it. They add this unexpected crunch making everything taste light and refreshing, kind of like Spring.
Now, I’m no stranger to this dish. I usually make it when we have BBQ’s because it’s a great crowd pleaser and you can make it in advance (only add the pea shoots right before serving!) It’s one of those salads that get better as it sits. Oh, it’s great with handfuls of parmesan cheese too. I forgot to add some this time around!
As I sit here writing this, I’m sure that Spring and all of its glory will be blasted by another foot of snow. Mother Nature likes to play tricks on us. But for now, I’m enjoying the change of pace, new seasonal ingredients, and taking the time to soak it all in (you go girl, Nala!)
* Gluten-free? Try substituting with corn or quinoa pasta for a delicious nutty flavor.
- 1 lb. whole wheat pasta
- 1 garlic clove, grated
- 1 pint grape tomatoes
- 1 c. peas, fresh or frozen
- 2 handfuls of pea shoots, trimmed
- ¾ c. crumbled feta
- parmesan cheese, to taste (optional)
- 1 lemon
- olive oil
- salt & pepper
- Bring a large pot of water to a boil and season with salt. Add the pasta and cook according to the package instructions. About 2 minutes before it’s ready, add the peas. Drain the pasta and spread out evenly onto to a baking sheet. Drizzle with a little olive oil (so that it does not stick) and cool to room temperature.
- In a large saute pan, warm 1 tbsp. of olive oil over medium-low heat. Add the grape tomatoes (whole). Using a microplane, grate in the garlic. Saute until the tomatoes are slightly blistered and begin to release their juice.
- For the pea shoots, trim the stems about ½” and discard. Set the rest aside.
- In a large bowl, add the cooled pasta, peas, tomatoes (including any pan juices) pea shoots, and feta. Add the juice of ½ a lemon and drizzle with extra olive oil to coat. Add parmesan cheese (if using) and toss gently to combine. Season with salt, pepper, and more lemon juice if necessary.
- Serve at room temperature.