Ingredients
The following ingredients have 4 Servings
- 3 cups farfalle pasta (uncooked)
- 5 tbsp extra virgin olive oil
- 1 garlic clove (minced)
- 3 tbsp lemon juice
- 1 pinch salt
- 1 pinch black pepper
- 1 ½ cups peas
- 1 cup zucchini (diced)
- ¼ cup shallot (diced)
- zest of one large lemon
- 1 big handful of fresh basil (chopped and shredded)
- 1 tsp Dijon mustard
- ¾ cup Asiago cheese (grated)
Instruction
- Cook the pasta in a pot of boiling water as per the instructions on the box.
- Drain and rinse with cold water. Set aside.
- In a small bowl, whisk the olive oil, garlic, lemon juice, basil, salt, and pepper until well combined.
- Transfer the cooled pasta to a larger bowl along with the peas, diced zucchini, diced shallot, lemon zest, Dijon and grated Asiago.
- Add the dressing and toss everything together until well combined.
- Serve at once and garnish with extra basil and grated Asiago or store covered in the refrigerator.
