Spring Pasta Salad

Pairing Suggestion: Pinot Blanc

INGREDIENTS:

Dressing:

1 Avocado

Juice from 1 ½ lemons

1 C Fresh Basil

1 C Fresh Parsley

1 TBSP Olive Oil

1 C Plain Greek Yogurt

2 Cloves of Garlic

Salt & Pepper

Salad:

1 Bag of Orecchiette Pasta

1 Bundle of Asparagus

1 Bag of Peas

1 Can of Quartered Artichokes, Strained

1 Diced Shallot

1 C of Crumbled Feta

3-6 oz of Prosciutto (1 Package)

2 Chopped Green Onions

Lemon Zest

1 TBSP Chopped Basil

1 TBSP Chopped Parsley

INSTRUCTIONS:

STEP 1: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and lay out your prosciutto. Bake for about 10-12 minutes until crispy. Once cooked, set aside and let cool.

STEP 2: Bring a large pot of water to a boil, then add some salt. Cut about two inches off the bottom stalk of your asparagus and boil for 2 minutes and then transfer to a bowl of ice water to stop the cooking. Next boil your peas for about 5 minutes if frozen, 1-2 minutes if thawed. Put those in the ice bath as well.

STEP 3: In the same pot boil your pasta according to the package instructions, strain and set aside to cool. While that cools you can work on your veggies! Slice up your asparagus into two-inch pieces and put them in a large serving bowl. Add the diced shallot, strained artichokes, peas, green onion and feta to the bowl.

STEP 4: Time to make the dressing! Put all your dressing ingredients into a blender and blend until smooth. It will be pretty thick, you can always add a touch of water if you’d like it to be thinner, but the thick sauce coats the pasta well. Add your pasta to the bowl with the veggies and then pour in your dressing. Mix well until everything is coated in sauce.

STEP 5: Serve into individuals bowls and now you’re ready for toppings! Crush up your prosciutto into bite size pieces and sprinkle on top, along with your chopped basil & parsley. Zest a little bit of lemon on there as well and you are ready to serve!

Recipe By: Tess Cardillo

Photography: Bob Knill