In Season :: Spring Pea & Feta Pasta

Jeanine here, excited to chime in after Camille’s post earlier this week about kitchen staples. Today I’m sharing this super easy recipe that uses of one my favorite staple ingredients: dijon mustard. I just love the tangy kick it adds to salad dressings, avocado sandwiches, grilled salmon… I could go on and on.

For this pasta salad, I whisked a little dijon with olive oil and lemon juice before tossing it with chickpeas, peas, feta, and fresh herbs. It’s become one of my favorite springtime go-to meals, but it would also be a great veggie dish to bring to a picnic or backyard bbq.

Spring Pea & Feta Pasta

serves 2 as a meal, 3-4 as a side

Ingredients:

for the dressing:

• 2-3 tablespoons olive oil
• juice & zest of one lemon
• 1/2 to 1 teaspoon dijon mustard (I like this brand)
• pinch of red pepper flakes
• 1 smashed clove of garlic
• salt & pepper

toss together with:

• 1 cup dried pasta (plus reserve some pasta water)
• 1/4 cup chickpeas, cooked and drained
• 1/4 cup peas
• 1/4 cup chopped or crumbled feta
• a few handfuls of fresh leafy herbs (parsley, basil, tarragon or mint are all good choices)

Instructions:

1. In a small bowl whisk the dressing ingredients together. (I like to let the smashed garlic sit in the dressing while I prepare the rest of the dish and then I remove it before pouring).
2. Cook your pasta in salty water until al dente. Toss the warm pasta together with the chickpeas, peas, feta, and most of the dressing. Add a little bit of pasta water if necessary to create a creamy consistency. Toss in the herbs and as much of the remaining dressing as you like. Taste and adjust seasonings.
3. Let it sit for at least 15-20 mins for best flavor. Serve at room temperature.

*photos by Love & Lemons