Interesting Organic Food Easter's Perfect Pasta with Peas, Radishes & Lemon Cream

Written by Kimberley Stakal

Share36 This Easter recipe is just marvelous for brunch, lunch or early dinner. Use spiral-shaped tube pasta for a pretty aesthetic that contrasts beautifully with the shapes of the sliced vegetables and picks up the fresh herb-infused sauce. Make this the day before Easter if you like -- it's great out of the fridge, and the flavors really develop while it hangs out a bit. Makes 4 to 6 servings Ingredients Sauce: 3/4 cup sour cream or Greek yogurt (may use a vegan sour cream/yogurt to make the recipe totally vegan) 1 lemon, zested and juiced (about 1 tablespoon zest, 1/3 cup juice) ¼ cup chopped fresh parsley 3 tablespoons chopped chives 2 tablespoons chopped dill 1 tablespoon extra virgin olive oil Sea salt and black pepper, to taste 8 ounces radiatori or spiral-shaped pasta 8 ounces frozen peas (1 ½ cups) 1 large shallot, finely chopped (about 1/3 cup) 1 small bunch radishes, washed, thinly sliced (about 1 ½ cups) Freshly grated parmesan and freshly ground pepper, for serving Method Create the sauce: Whisk together all ingredients in a small bowl. Season to taste with salt and pepper; chill until ready to use. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until just al dente; drain. Run under cold water and drain very well; set aside. Add a small amount of water to pot; bring to a boil over high heat. Add peas and shallots; cook until peas turn bright green, about 1 minute; drain well, set aside. Combine cooked pasta, peas and shallots with radishes and chilled sauce in a large bowl. Mix well until pasta is thoroughly coated. Season well; add ample parmesan cheese and pepper to taste. Serve immediately or chill up to overnight for flavors to develop.