# What You 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. During the final 2 minutes, add sugar snap peas and asparagus to blanch. Drain and rinse under cool water; set aside.
02 - In a large mixing bowl, gently combine cooked pasta, blanched sugar snap peas and asparagus, sliced radishes, and baby spinach leaves.
03 - Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, honey, salt, and pepper in a small bowl or jar until fully emulsified.
04 - Pour vinaigrette over pasta and vegetables. Toss gently until evenly coated.
05 - Add chopped herbs and crumbled cheese, if using. Mix again and adjust seasoning as needed. Serve immediately, or chill up to 2 hours for enhanced flavor.
