Spring Recipes

Pasta, Pesto, and Peas
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Ingredients
3/4-lb. fusilli pasta
3/4-lb. bow tie pasta
1/4 cup good olive oil
1-1/2 cups pesto (packaged or homemade)
1 (10-oz.) package frozen chopped spinach,
defrosted and squeezed dry
3 tbsp. freshly squeezed lemon juice
1-1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper

Instructions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan cheese, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Edamame Crunch Salad
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Ingredients
Salad:
12 oz. shelled edamame, cooked
3 cups finely chopped red cabbage
2 bell peppers, finely diced
1 cup shredded carrot
1 cup finely diced cucumber
1 cup diced mandarin orange segments
1/3 cup finely chopped scallions
1/4 cup finely chopped cilantro
Salt to taste (~1/2 tsp)

Honey Sriracha Miso Dressing:
1/3 cup avocado or sesame oil
2 1/2 tbsp. freshly squeezed lime juice
2 tbsp. white miso
2 tbsp. sriracha
4 tsp. honey
1 1/2 tsp. garlic powder
3/4 tsp. ground ginger

Sweet and Salty Peanuts:
1 cup lightly salted, roasted peanuts
2 tsp. oil
1 tsp. honey
1/2 tsp. kosher salt
1/8 tsp. cayenne
2 tsp. granulated sugar, divided

Instructions
Cook edamame in salted water according to package directions. Drain well and set aside to cool.

To make peanuts, add oil, honey, salt, 1 tsp sugar, and cayenne to a small pan over medium heat. Stir well, then add in the peanuts. Cook, stirring often, for 5 to 7 minutes, then remove from heat and transfer to a sheet pan lined with parchment paper to cool. Once cooled, add to a bowl and toss in remaining 1 tsp. sugar (this keeps them from getting too sticky). Whisk together dressing ingredients.

Add all salad ingredients except salt to a large bowl, then pour dressing over the top and toss well to coat. Taste and add additional salt if desired, but note that the flavors will intensify as it sits. You can serve right away, or for maximum flavor, refrigerate for 2 hours before serving.