This vegetable chickpea pasta recipe is filled with all the fresh flavors of the eagerly awaited spring season! Peas, sugar snap peas, green onions, lemon, radishes and even radish leaves! Get ready to shed those heavy winter meals and jump into healthy fresh deliciousness!
I make a spring vegetable pasta every year because I LOVE pasta but I also get serious spring fever in mid-February and my hyper need for warm weather drives everyone crazy. Solution – start dishing up foods that are fresh, light and crisp.
Since I’ve teamed up with Chickapea Pasta, I’ve never looked back. I love knowing I can satisfy my cravings with this healthy and delicious pasta. You can see the recipes I’ve created for them here. It’s so inspiring to be on an innovative team that is changing the game for families!
I included both the radish and it’s leaves in this recipe and their peppery flavor adds an extra oomphh that makes the dish just more delicious. Did you know that radish leaves contain potassium, calcium and a whole host of vitamins? Check out this site to discover all the nutritious goodness in these forgotten leaves.
Adding burrata cheese to this is an extra treat. (leave this out if you’re wanting vegan) The creamy contrast to the crisp veggies makes me do the happy dance. This dish is easy to make ahead and bring to a picnic or serve as a pretty lunch to guests. I steamed some mussels in white wine sauce to go along with these and it was a perfect dinner.
The weather is changing drastically every day but one thing I can count on is transporting myself to a warmer climate when I eat this dish. Don’t forget to share your spring dishes with us here by hashtagging me on Instagram. #simplyfreshdinners. I love getting a peek into your kitchen! Cheers!
Spring Vegetable Chickpea Pasta
This vegetable chickpea pasta recipe is filled with all the fresh flavors of the eagerly awaited spring season! Peas, sugar snap peas, green onions, lemon, radishes and even radish leaves! Get ready to shed those heavy winter meals and jump into healthy fresh deliciousness!
- 2 boxes Chickapea Pasta shells
- 1 cup fresh peas ((250 g))
- 1 cup sugar snap peas, washed and trimmed ((250 g))
- 2 lemons
- 1 tbsp Dijon mustard ((15 mL))
- 1 tbsp extra virgin olive oil ((15 mL))
- dash freshly ground black pepper
- 3 tbsp fresh chives, chopped ((20 g))
- greens from radishes, washed and dried
- 1 tbsp fresh dill ((6 g))
- 3 radishes, washed and sliced thinly
- 3 green onions, washed and chopped
- 1/4 cup burrata cheese ((22 g))
- Cook the pasta for 5 minutes. Add peas and sugar snap peas for the last 3 minutes of cooking time. Save 4 tablespoons of pasta water before draining and rinsing with cold water
-
In large sauce pan, squeeze juice from a whole lemon, and add the zest from half a lemon, mustard, olive oil and black pepper. Warm through on low heat,stirring to mix well.
- Add reserved pasta water to the lemon sauce, mixing well. Add chives and radish leaves; saute for 1 minute. Add pasta and veggies tossing to combine well.
- Divide among four plates and top with radishes, green onions and burrata cheese.
<
17 Comments
Jennifer @ Seasons and Suppers
March 14, 2017 at 8:56 amWhat a lovely bowl of pasta and I love your addition of burrata! Just the flavours I’m craving right now 🙂
Jennifer @ Seasons and Suppers recently posted…Warm Spiced Beef Hot Pot
Robyn
March 17, 2017 at 4:02 amThanks so much, Jennifer. I rarely have burrata cheese but I sure do love it! So ready for Spring!
Robyn recently posted…Spring Vegetable Chickpea Pasta
Benny
March 14, 2017 at 4:16 pmBuratta cheese? What’s that?
-Just a silly man trying to gather recipes I can make for my wife 🙂
Robyn
March 15, 2017 at 9:29 pmHi there, Benny,
Burrata cheese is a fresh Italian cheese made from mozzarella and cream. It’s decadent and delicious and you can only have a few little dollops if you’re wanting to keep the dish calorie smart. But oh, it’s so worth it!
Thanks for stopping by. Let me know what kind of recipe you’re looking for and I can make some recommendations!
blair @ The Seasoned Mom
March 14, 2017 at 6:27 pmSo pretty, Robyn! I just took some photos today with spring flowers and they automatically make everything look better! 🙂 Meanwhile there’s snow on the ground…
I’ll be dreaming of spring (and this pasta) dish until the sun reappears in Virginia!
blair @ The Seasoned Mom recently posted…One Skillet Chicken Sausage and Tortellini
Robyn
March 17, 2017 at 4:05 amThanks, Blair! I just love the daffodils and tulips in the spring. It sure has been a long winter. I do wish spring lasted longer – it’s my favourite time of year.
Robyn recently posted…Spring Vegetable Chickpea Pasta
John/Kitchen Riffs
March 15, 2017 at 10:59 amLove pasta — so satisfying, isn’t it? And really like a veggie-heavy recipe like this. This looks gorgeous! And I’ll bet is really tasty. Thanks!
John/Kitchen Riffs recently posted…Corned Beef, Cabbage, and Potato Gratin
Robyn
March 17, 2017 at 4:07 amI love this pasta, John. It satisfies my cravings and gives me a healthy dose of protein. What I love best is that it’s super easy too! Thanks for stopping by 🙂
Robyn recently posted…Spring Vegetable Chickpea Pasta
24 Spring Vegetables Recipes - Beyond Mere Sustenance
March 15, 2017 at 4:28 pm[…] Spring Vegetable Chick Pea Pasta / Simply Fresh Dinners (Robyn Gleason) […]
Tricia @ Saving room for dessert
March 16, 2017 at 7:36 amWhat a beautifully composed dish Robyn! Peas are the perfect choice in this recipe – I love everything about it! Jennifer is right – it’s what we’re craving these days. Thank you – sharing and pinning!
Tricia @ Saving room for dessert recently posted…Jameson & Ginger Ale with Lime
Robyn
March 17, 2017 at 3:59 amThanks so much, Tricia! I’m with you guys – I need spring veggies in my meals right now and I can’t wait to visit the farms and their fabulous produce. I get excited every single year!
GiGi
March 16, 2017 at 8:40 amI would love to eat the CRAP out of chickpea pasta – however, I know for a fact that if I did… I would have to sleep in the other room, BAH HA HA HA HA HA AH AH! If you catch my… Smell? 😉 I tried edamame pasta once…………..
Robyn
March 17, 2017 at 4:00 amHaha, you kooky girl! Or now I have to say ‘you kooky married lady’! 🙂
I haven’t even heard of edamame pasta – interesting!
sue | theviewfromgreatisland
March 18, 2017 at 12:34 pmThis is such a lovely dish, Robin, I’m super ready for spring eating !
sue | theviewfromgreatisland recently posted…Irish Oatmeal Soda Bread
Karen (Back Road Journal)
March 18, 2017 at 3:56 pmThis looks like a fresh from the garden spring meal.
Karen (Back Road Journal) recently posted…Couscous, A Savory Side Dish
cheri
March 22, 2017 at 7:13 pmHi Robyn, oh I saw this on IG but must of not received the email notice. What a lovely and fresh meal you have created, just looking at this meal transports me to a spring garden. Love the presentation. This is my kind of meal for sure.
cheri recently posted…Strawberry Basil Ice Cream
Bam's Kitchen
March 25, 2017 at 6:51 pmMother Nature is really confused at the moment and the geese are taking refuge on our roof…however, there is no doubt this is the most spring inspired delicious dish I have seen yet. Loving that rustic plate.
Bam’s Kitchen recently posted…Baked Tilapia with Caramelized Onion Lentils