This delicious salad is one of our favorite spring sides, especially as the temperatures warm up.

INGREDIENTS:

3 to 4 lemons (2 tsp zest, ½ cup juice)
8 ounces uncooked ricotta cavatelli (or small pasta shape)
¼ cup spring onion, minced
3 tbsp spring garlic, minced
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
½ tsp salt
½ tsp freshly ground black pepper
1 ½ cups asparagus, blanched and chopped
½ cup chives, minced
1 cup chopped parsley
1/2 cup chopped almonds, toasted

DIRECTIONS:

Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.

Prepare pasta according to package directions, keeping in mind fresh pasta has a shorter cook time.

Whisk together spring garlic, spring onion, olive oil, mustard, and lemon juice. Toss together the pasta and spring onion mixture. Cover with plastic wrap, and chill for 1 to 48 hours.

Toss together pasta, asparagus, parsley, chives, almonds, and lemon zest just before serving.

Add salt, pepper, and additional lemon juice to taste.

Enjoy!