This vegetable chickpea pasta recipe is filled with all the fresh flavors of the eagerly awaited spring season! Peas, sugar snap peas, green onions, lemon, radishes and even radish leaves! Get ready to shed those heavy winter meals and jump into healthy fresh deliciousness!
I make a spring vegetable pasta every year because I LOVE pasta but I also get serious spring fever in mid-February and my hyper need for warm weather drives everyone crazy. Solution – start dishing up foods that are fresh, light and crisp.
Since I’ve teamed up with Chickapea Pasta, I’ve never looked back. I love knowing I can satisfy my cravings with this healthy and delicious pasta. You can see the recipes I’ve created for them here. It’s so inspiring to be on an innovative team that is changing the game for families!
I included both the radish and it’s leaves in this recipe and their peppery flavor adds an extra oomphh that makes the dish just more delicious. Did you know that radish leaves contain potassium, calcium and a whole host of vitamins? Check out this site to discover all the nutritious goodness in these forgotten leaves.
Adding burrata cheese to this is an extra treat. (leave this out if you’re wanting vegan) The creamy contrast to the crisp veggies makes me do the happy dance. This dish is easy to make ahead and bring to a picnic or serve as a pretty lunch to guests. I steamed some mussels in white wine sauce to go along with these and it was a perfect dinner.
The weather is changing drastically every day but one thing I can count on is transporting myself to a warmer climate when I eat this dish. Don’t forget to share your spring dishes with us here by hashtagging me on Instagram. #simplyfreshdinners. I love getting a peek into your kitchen! Cheers!
Spring Vegetable Chickpea Pasta
- 2 boxes Chickapea Pasta shells
- 1 cup fresh peas (250 g)
- 1 cup sugar snap peas, washed and trimmed (250 g)
- 2 lemons
- 1 tbsp Dijon mustard (15 mL)
- 1 tbsp extra virgin olive oil (15 mL)
- dash freshly ground black pepper
- 3 tbsp fresh chives, chopped (20 g)
- greens from radishes, washed and dried
- 1 tbsp fresh dill (6 g)
- 3 radishes, washed and sliced thinly
- 3 green onions, washed and chopped
- 1/4 cup burrata cheese (22 g)
Cook the pasta for 5 minutes. Add peas and sugar snap peas for the last 3 minutes of cooking time. Save 4 tablespoons of pasta water before draining and rinsing with cold water
In large sauce pan, squeeze juice from a whole lemon, and add the zest from half a lemon, mustard, olive oil and black pepper. Warm through on low heat,stirring to mix well.
Add reserved pasta water to the lemon sauce, mixing well. Add chives and radish leaves; saute for 1 minute. Add pasta and veggies tossing to combine well.
Divide among four plates and top with radishes, green onions and burrata cheese.