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Spring Truffle Pea Pasta Salad
Ingredients
Scale
Serves 8
12–16 oz pasta or your choice
1 cup fresh peas
3 scallions, thinly sliced
1/2 shallot, very finely sliced
1/4 cup chopped fresh mint
About 1/2 cup Lemon Olive Oil
1 lemon – zest & juice
About 1 cup fresh arugula
Salt Sisters Tuscan Farmhouse Seasoning, to taste
**optional goat cheese
Instructions
- Boil pasta in a generous amount of salted water according to directions.
- While the pasta is cooking, prep the rest of the ingredients.
- Chop the scallions, shallots & herbs.
- Drain pasta & run cold water over it.
- Blanch peas in hot water, briefly, then drain. Place pasta & peas in large bowl, drizzle with Lemon Olive Oil, zest the lemon & squeeze in lemon juice.
- Toss in the arugula, mint, scallions & shallot. Stir to coat.
- Sprinkle with Tuscan Farmhouse.
- Drizzle with truffle oil & add seasoning or lemon juice as needed.
(recipe adopted from feastingahome.com – measurements & amounts adjusted accordingly!)