What You'll Need
For the pasta salad:
1 lb Hayden Flour Mills Pasta Shells
1/2 cup fresh or frozen shelled peas
2 small zucchini or summer squash, peeled and cut into ribbons
1/2 cup fresh parmesan, shredded
1/3 cup pine nuts
Handful of basil leaves, chopped
1 ball of fresh burrata
Pinch of salt
Freshly cracked pepper
Red pepper flakes
For the dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon honey (or more to taste)
Salt and pepper to taste
Warm peas by blanching in boiling water for 3-5 minutes; drain and set aside.
In a large skillet, saute zucchini ribbons with a splash of olive oil and a pinch of salt for a few minutes, just until tender and beginning to brown; set aside.
Combine all dressing ingredients and whisk to emulsify; set aside.
Cook pasta according to package directions.
To assemble, combine pasta, peas, zucchini, parmesan, pine nuts, and basil. Toss with the salad dressing, add salt to taste, then plate in a large serving bowl. Top with burrata, a splash of olive oil, freshly cracked pepper and red pepper flakes.