If there’s anything us Northeasterners know, it’s that the end of winter is a thing to be celebrated. Granted, it may not necessarily feel like spring when spring arrives, but that’s what bright, sunny dishes like this one are for.
Between the fresh peas + asparagus, pea greens + mint, and mint yogurt sauce, what you’ve got in your bowl right here is a bonafide green goddess. Welcome each bite with the same enthusiasm you welcome the new season.
What’s in your bag:
- Deano’s fresh lemon pepper tagliatelle
- Spring peas + asparagus with mint + peas greens
- Mint yogurt sauce
- Aleppo pine nut oil
- Crumbled feta cheese
- Little Leaf greens with shaved fennel + radish
- Lemon vinaigrette
- Herb roasted salmon (if you ordered it!)
What you’ll need from home:
- Large pot
- Strainer
- Large saucepan
- Tongs
- Foil-lined sheet tray (if you ordered the salmon!)
Total prep time: 10-15 minutes
The Tag + Mint Yogurt Sauce + Spring Greens
- Bring a large pot of salted water to a boil, then drop in the fresh tagliatelle and give it a stir.
- Cook for about 2-3 minutes, and carefully test a piece of tagliatelle for doneness.
- Reserve about ¼ cup pasta water and strain.
- Add the cooked pasta, spring peas + asparagus with mint + peas greens, and a splash or two of water to your saucepan over medium-low heat.
- Pour in sauce gradually, stirring to coat– you might not need it all, but if you like it saucier you have that option! Stir it all together for 1-2 minutes, or until everything is warmed through to your liking.
- If your sauce is looking a little thick, add a splash or two of the reserved pasta water to thin it out.
- Season with S+P as desired.
The Salad
- Add your salad to a bowl, drizzle in the lemon vinaigrette and toss toss toss. Add S+P as desired!
Using tongs, arrange your pasta in a shallow bowl. Drizzle your aleppo pine nut oil all over (start light, it’s flavorful!) and then sprinkle your feta on top. Salad goes on the side. Chow time!
The Salmon (if you ordered it!):
- Place the salmon on the foil-lined sheet tray.
- Slide the tray into a 350F oven for 5-6 minutes, or ‘til the salmon is warmed through. Enjoy on the side with your tagliatelle and salad!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
