17 Mar Spring Vegetable Chickpea Pasta – Go Green for Saint Patrick’s Day
This vegetable chickpea pasta recipe is filled with all the fresh flavors of the eagerly awaited spring season! Peas, sugar snap peas, green onions, lemon, radishes and even radish leaves! Get ready to shed those heavy winter meals and jump into healthy fresh deliciousness!
I make a spring vegetable pasta every year because I LOVE pasta but I also get serious spring fever in mid-February and my hyper need for warm weather drives everyone crazy. Solution – start dishing up foods that are fresh, light and crisp.
I included both the radish and it’s leaves in this recipe and their peppery flavor adds an extra oomphh that makes the dish just more delicious. Did you know that radish leaves contain potassium, calcium and a whole host of vitamins? Check out this site to discover all the nutritious goodness in these forgotten leaves.
Adding burrata cheese to this is an extra treat. The creamy contrast to the crisp veggies makes me do the happy dance. This dish is easy to make ahead and bring to a picnic or serve as a pretty lunch to guests. I steamed some mussels in white wine sauce to go along with these and it was a perfect dinner.
The weather is changing drastically every day but one thing I can count on is transporting myself to a warmer climate when I eat this dish. Don’t forget to share your spring dishes with us here by hashtagging #chickapeapasta on Twitter and Instagram. We love seeing your unique creations. Cheers!
- 2 boxes of Chickapea Pasta shells penne and spirals will work for this as well
- 1 cup / 150 g of fresh peas
- 1 cup / 150 g of sugar snap peas washed and trimmed
- 2 lemons
- 1 tbsp / 15mL Dijon mustard
- 1 tbsp / 15mL olive oil
- Dash of freshly ground black pepper
- 3 tbsp / 20 g fresh chives chopped
- Greens from radishes washed and dried
- 1 tbsp / 6 g fresh dill
- 3 radishes washed, sliced thinly
- 3 green onions washed, chopped
- ¼ cup / 22 g burrata cheese
Cook the pasta for 5 minutes. Add peas and sugar snap peas for the last 3 minutes of cooking time. Save 4 tablespoons of pasta water before draining and rinsing with cold water.
In large sauce pan, squeeze juice from a whole lemon, and add the zest from half a lemon, mustard, olive oil and black pepper. Warm through on low heat,stirring to mix well.
Add reserved pasta water to the lemon sauce, mixing well. Add chives and radish leaves; saute for 1 minute. Add pasta and veggies tossing to combine well.
Divide among four plates and top with radishes, green onions and burrata cheese.