Our farmers market visits may be weather dependent now that we live in Chicago, but when the season is right, the markets are flourishing. This recipe was inspired by a visit to the Logan Square Farmers Market in the early spring. I came home with some gorgeous snap peas, asparagus, and these perfect purple chive blossoms that are delicious sprinkled over everything (note: regular chives work here too). The pasta shape in this recipe mimics the size of the snap peas and the cut asparagus. It feels like you’re eating a big plate of pasta, but really it’s half vegetables.
ingredients
directions
Mix together the lemon juice and mustard. Set aside.
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 ½ cup of the starchy pasta water, then drain.
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.
Remove the skillet from the heat and stir in the pasta. Add the lemon-mustard mixture, the reserved pasta water, ⅓ cup of Parmesan cheese, and the lemon zest. Toss until coated. Taste and adjust seasonings.
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 ⅓ cup Parmesan cheese.