Got leftovers? Bring this chilled penne pasta salad for lunch the next day and sprinkle on extra parmigiano-reggiano right before eating.
Chilled Penne Pasta with Asparagus and Peas
- 1 1/2 pounds Penne Pasta
- 3 cloves Garlic (thinly sliced)
- 1 teaspoon Chili Flakes
- 1 cup Snow Peas (cut into 1/2-inch pieces)
- 1 cup Asparagus (cut into 1-inch pieces)
- 2 cup Peas (shelled)
- 1 bunch Ramps (cleaned and roughly chopped)
- 1/2 cup Parmigiano-Reggiano (grated)
- 1 Lemon (zest and juice)
- 1/2 cup Mint (leaves chopped)
- 2-3 tablespoons Olive Oil
- Salt and Pepper
- Place a large pot of water on high heat and bring up to a boil. Season generously with salt so it tastes like the ocean. Prepare an ice bath in a large bowl.
- Add the pasta and cook 1 minute short of the packed instructions. Drain the pasta and shock in the ice bath. Reserve some pasta water for the sauce.
- Place a large saute pan over medium-high heat. Add 2 to 3 tablespoons of olive oil and then toss in the garlic, chili flakes and snow peas. Cook for a few seconds before adding the asparagus, shelled peas and ramps.
- Season with salt and pepper and cook 2 to 3 minutes, or until the asparagus is just barely cooked. Add some pasta water to create a sauce. Remove from heat and stir in the cheese to emulsify. Taste and adjust seasoning. Transfer to a bowl and allow to cool.
- Add the cooled pasta to the vegetable mixture and toss to combine with fresh mint leaves. Place in the to go containers and top with freshly grated lemon zest and juice, more cheese and a drizzle of olive oil. Store in the fridge until ready to transport or eat.