What You'll Need
For the pasta salad:
1 lb Hayden Flour Mills Dried Pasta
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
Directions
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Warm peas by blanching in boiling water for 3-5 minutes; drain and set aside.
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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.
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Combine all dressing ingredients and whisk to emulsify; set aside.
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Cook pasta according to package directions.
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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.
Serves 4-6.
