# What You'll Need:
→ Pasta
01 - 10 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5–6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)
# How To Make It:
01 - Bring a large pot of salted water to a vigorous boil. Cook pasta according to package directions until al dente. In the final 2 minutes of cooking, add sugar snap peas and asparagus to blanch. Drain thoroughly, rinse under cool water, and set aside.
02 - In a spacious mixing bowl, combine cooked pasta, blanched sugar snap peas and asparagus, sliced radishes, and fresh spinach leaves.
03 - In a small bowl or jar, vigorously whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and black pepper until fully emulsified.
04 - Pour the vinaigrette over the pasta and vegetables. Gently toss with a large spoon until evenly coated.
05 - Add fresh chopped herbs and crumbled cheese if desired. Toss once more and taste, adjusting seasoning as needed.
06 - Serve immediately for optimal freshness, or refrigerate up to 2 hours to chill and allow flavors to meld.
