Zest and juice of 1 lemon
1 ½ tsp Dijon mustard
10 oz penne or casarecce pasta
2 Tbsp extra-virgin olive oil
5 radishes, halved or quartered
1 (8-oz) bunch asparagus, ends trimmed, cut into 1-inch pieces
1 ½ cups snap peas, trimmed
½ cup chopped chives
½ tsp sea salt, plus more to taste
Freshly ground black pepper
2 garlic cloves, minced
¼ cup dry white wine
⅔ cup grated Parmesan cheese
3 Tbsp chive blossoms or chopped chives
2 Tbsp thyme flowers or fresh thyme leaves
1. Mix together the lemon juice and mustard. Set aside.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve 1/2 cup of the starchy pasta water, then drain.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the radishes, asparagus, snap peas, chives, salt, and a few grinds of pepper. Cook for 3 to 4 minutes, until the green vegetables are tender but still have a vibrant bite. Stir in the garlic and the white wine and cook for 1 minute to slightly reduce the wine.
4. Remove the skillet from the heat and stir in the pasta. Add the lemon-mustard mixture, the reserved pasta water, 1/3 cup of the Parmesan cheese, and the lemon zest. Toss until coated. Taste and adjust seasonings.
5. Transfer to a platter and garnish with the chive blossoms and the thyme flowers. Drizzle with the remaining 1 tablespoon olive oil and serve with the remaining 1/3 cup Parmesan cheese.
Source and Credits
Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photography by Jeanine Donofrio, Christopher Broe, and Jack Mathews. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.