Great for picnics or at-home dining, this easy dish combines chickpea pasta and spring veggies with a bright lemon dressing. The chickpea pasta offers more fiber and protein than traditional pasta; feel free to substitute lentil pasta if you’d rather. The salad holds up well for a few hours; after that, the lemon starts to discolor the green vegetables.
2 cups uncooked asparagus, cut into 2-inch pieces
½ cup frozen green peas
8 oz uncooked chickpea pasta, rotini
2 tbsp extra virgin olive oil
1½ tsp lemon zest
3 tbsp fresh lemon juice
2 tbsp uncooked shallots, minced
1 tsp Dijon Mustard
¾ tsp kosher salt
½ tsp black pepper
3 tbsp dill, chopped
3 cups fresh baby spinach, chopped
Bring a large pot of water to a boil. Add the asparagus to the boiling water; cook 1½ minutes. Add the peas to the pot; cook for 30 seconds. Using a slotted spoon, remove the asparagus and peas to a strainer. Rinse with cold water until the vegetables are cool.
Add the pasta to the boiling water; cook until al dente, 7 to 8 minutes. Drain and rinse with cold water.
Meanwhile, in a large bowl, whisk together the oil, lemon zest, lemon juice, shallots, mustard, salt, and pepper. Stir in the dill. Add the cooked pasta, asparagus mixture, and spinach to the dressing; toss gently to coat.