Orecchiette with Spring Vegetables and Citrus Vinaigrette
Orecchiette with spring vegetables leans into the ease of the season, pairing delicate peas and crisp asparagus with a citrus vinaigrette that wakes everything up. It’s the kind of dish that belongs on a shaded patio table, shared among friends, with a chilled glass of wine nearby and nowhere else to be. Fresh herbs bring it to life, while feta adds just the right touch of richness.
Ingredients
- 1 pound orecchiette pasta
- 1 cup fresh peas
- 1 bunch asparagus
- 1 small shallot thinly sliced
- ⅓ cup chopped chives
- ⅓ cup chopped basil
- ⅓ cup chopped parsley
- ½ cup crumbled feta
Citrus Vinaigrette
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cut the asparagus into 1-inch pieces, discarding the woody ends.
- Bring a pot of water to a boil.
- Once boiling, add peas and sparagus. Blanch vegetables for minutes. Remove vegetables and place into an ice bath to stop the cooking.
- Bring the pot of water back to a boil, cook pasta according to package directions, and drain.
- Allow pasta to cool.
- In a bowl (or jar) add all of the ingredients for the vinaigrette and stir to combine.
- In a large bowl combine pasta, peas, asparagus, sliced shallot, chopped herbs, and feta. Pour Citrus Vinaigrette over the top and stir to combine.
