I’ve been wanting to try this recipe for months – ever since I found it on Pinterest from A Spicy Perspective. The weather seemed too cold and dreary for such a vibrant Spring/Summer pasta salad, so I waited. And waited. Annnnnd waited. Finally, I decided I didn’t care if it was still only 45 degrees in Atlanta at the end of March – I wanted to try this dish!
It was worth the wait. Or, maybe it wasn’t because I did feel slightly deprived that I hadn’t already been eating this for months…even years. It’s oh-so-easy to make and would easily serve 12 or more as a side dish at a barbecue or potluck. It also makes a great and filling main course.
I used Rotini pasta (Barilla Plus, my favorite!), since it’s the smallest noodle I had in my pantry, but the original recipe called for ditalini. I have to say that I would recommend the rotini – the lemon zest in the sauce sticks perfectly between those curls of pasta for full flavor in every bite.
I made this two days in advance to take to my friend’s house in Charlotte, NC (I knew she would love this recipe!) and it held up great. I served it with cold rotisserie chicken and we all had a wonderful lunch, with plenty of leftovers.
The ingredients are very straightforward: pasta, dill, green onion, smoked almonds, peas. For the sauce it’s just olive oil, dijon mustard, lemon juice and lemon zest.
I will warn you to not skip out on the fresh dill. It’s crucial. It’s also crucial to not use too much – the amount in the recipe is just right.
Cook your pasta according to package instructions. Chop your veggies while it’s cooking.
Add the sauce, then add all the chopped veggies and herbs. Stir to combine.
Just before serving, sprinkle with the chopped smoked almonds – these are the perfect finishing touch, so don’t leave them out!
- 16 oz. rotini pasta (I used Barilla Plus - my fav!)
- 10 oz. frozen sweet peas
- 1/4 cup fresh chopped dill
- 1 cup chopped green onion
- 1 cup chopped smoked almonds
- 1 lemon, zested and juiced
- 5 Tb. olive oil
- 2 Tb. dijon mustard
- Salt and pepper
- Cook the pasta according to the instructions on the package. Two minutes before it's ready, add the peas to the boiling water.
- Once the peas have warmed through, drain the pasta and peas.
- Pour the pasta with peas into a large bowl and allow to cool to room temperature.
- Meanwhile, whisk the lemon juice, lemon zest, mustard, and oil together in a small bowl. Add 1/2 tsp. salt and 1/4 tsp. pepper.
- Pour the dressing over the pasta and mix well.
- Add the dill and green onions and toss.
- When ready to serve, sprinkle with the chopped smoked almonds.