Think of this pasta as spring, personified. Or would it be dish-ified? Either way, you get what we’re saying: Every bite of this dinner sings spring. From the bright n’ sunny lemon pepper tagliatelle (from our friends at Deano’s) to alllll the glorious green freshness. Between the peas + pea greens, last-of-the-season asparagus, fresh mint and mint yogurt sauce, what you’ve got in your bowl is a bonafide green goddess. We’re so happy you’re here tonight to savor the flavors of this bountiful season one last time before we move on to usher in all that summer has in store.
What’s in your bag:
- Deano’s fresh lemon pepper tagliatelle
- Spring peas + asparagus with mint + pea 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
- 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, then test a strand of pasta for doneness. (We like it to still have a little chew!)
- Reserve about ¼ cup pasta water and strain.
- Add the cooked pasta, all of the spring peas + asparagus mixture, and a splash or two of pasta water right back into your pot! Reduce the heat to low.
- Pour in sauce gradually, stirring to coat– you might not need it all, but if you like it saucy you have that option! Stir it all together over very low heat 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.
- Give it another taste, and 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!
