The Longer it Sits, the better it gets!

Just because we’re stuck at home, doesn’t mean we can’t enjoy seasonal eats! Most farmers markets are still open, and you can even source directly from some farms in the area. Check out Future Harvest’s interactive map of both options here. The markets are practicing safety by enforcing social distancing in lines and picking the items for customers instead of the serve yourself method. Grab some spring things and make a big bowl of this pasta salad to have for lunch during the week, which gets even better the longer it hangs out in the fridge!

Spring Pasta Salad

Hangry Timer: 30 minutes
Feeds: 6-8
Cost: $10

What you need:

1 lb. Farfalle or any short dried pasta
1 lb. Asparagus, woody ends trimmed*
1 large handful of Arugula
2 TBSP. Cilantro, chopped
1/3 cup Walnuts, toasted and chopped
1 lemon, zested and juiced
Olive Oil (I used lemon olive oil)
Salt
Pepper
Red Wine Vinaigrette (optional)
Capers (optional)

What to do with it:

Bring a large pot of water to a boil (at least 8 cups). While the water is boiling, cut he asparagus into small pieces, leaving the tips in tact.

When the water is boiling, salt it with a large handful of salt (trust me). Drop the pasta in and give it a stir. Boil for 8 minutes.

Coat a large bowl with olive oil (I love lemon olive oil for this if you can find it). Spoon the pasta into the olive oil bowl with a spider and toss the pasta to coat evenly with the oil.

Plop the asparagus into the same pot of boiling water for three minutes and immediately rinse under cold water or plunge into an ice bath.

Add the asparagus, arugula, lemon juice and zest to the pasta and toss gently to combine. Finish with cilantro and walnuts and season with salt and pepper to taste.

For an added punch, combine 2 TBSP olive oil, 2 TBSP red wine vinegar and a pinch of salt and pepper to a jar and shake vigorously. Add to the pasta salad and toss before popping into the fridge. I also love to mix things up from day to day by adding olives or capers to my serving.

*You can use so many different ingredients for this recipe! Don’t have asparagus? Use green beans, snow peas, or broccoli (or whatever you have!). No walnuts? Any nut will do! Try different herbs too, like scallions, chives, basil, etc. - the options are endless! Enjoy my friends.

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