In Season :: Spring Pea & Feta Pasta

1 of 3

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.

2 of 3

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

3 of 3