# What You'll Need:
→ Pasta
01 - 10 ounces short pasta such as 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 to 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:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. In the final 2 minutes of cooking, add the sugar snap peas and asparagus. Drain all ingredients and rinse under cool water, then set aside.
02 - Place the cooked pasta, blanched sugar snap peas, asparagus, sliced radishes, and baby spinach into a large mixing bowl.
03 - In a small bowl or jar, whisk together the olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, and a generous pinch of salt and pepper until fully emulsified.
04 - Drizzle the vinaigrette over the pasta and vegetables. Gently toss to coat all components evenly.
05 - Fold in the chopped chives or parsley and crumbled feta or goat cheese if using. Toss lightly, adjust seasoning if necessary, and serve immediately or refrigerate for up to 2 hours for enhanced flavor.
