Pasta Salad Season Is the Perfect Way to Get in Enough Veggi

• συνολικός χρόνος: 9 minutes

Υλικά

Pasta Salad

2 ears of corn, husk removed

1/2 pound asparagus

1 cup sugar snap peas

1 cup orzo or your favorite high-protein pasta

Extra virgin olive oil

1 bunch of chives, thinly sliced

2 cups arugula

1/4 cup pepitas

Red pepper flakes, optional

Kosher salt

Dressing

4 garlic cloves

1 shallot, roughly chopped

1 tbsp pepitas

1 tsp dijon mustard

1 tbsp white balsamic vinegar

2 tsp agave syrup (optional)

Zest and juice of 1 lemon

1 cup fresh basil leaves, lightly packed

Cut the corn kernels away from the cob. Trim away the woody end of the asparagus spears, then slice into 1/4 inch pieces. Trim the ends of the snap peas, and pull away any strings if necessary before thinly slicing them at a bias.

Cook pasta according to package instructions. Drain, then transfer to a large mixing bowl.

While the orzo cooks, add about 1 tbsp of oil to a medium-sized sauté pan over medium-low heat. Cut the corn kernels away from the cob, then transfer into the pan. Spread the corn out to cover the bottom of the pan, then allow to cook undisturbed for 3-4 mins. Add a generous pinch of salt, give the corn a toss and sauté for 2 mins until the corn starts to lightly char around the edges. Transfer the corn to the mixing bowl and toss it together with the orzo.

Οδηγίες

Place the same pan back on the burner, then add the asparagus with a pinch of salt. Sauté for 3-4 mins, or until the asparagus is brighter green in color, then transfer to the bowl with the orzo. You can then add the chives, pepitas, and arugula.

Return the pan back to the burner and add 3 tbsp of oil. Add the garlic and shallot with a pinch of salt, then sauté for about 3-4 mins, or until lightly golden. Add the pumpkin seeds, and let them toast in the pan for 2-3 mins. (Continued in comments) #plantbasedrecipes #pastasalad