Lemony Spring Pasta -- GF, DF, V

Serves 4 Adults

• 12 oz Jovial brown rice gluten free pasta
• 1 bunch of asparagus, cut into 1” pieces
• 1 cup of frozen peas (or fresh!)
• 2-3 large radishes, thinly sliced (now is a good time to pull out that mandolin)
• ⅔ C feta cheese crumbles
• ½ C olive oil
• 2 Tbs Dijon mustard
• 2 tsp honey or maple syrup
• 1 clove garlic, finely minced
• ½ tsp lemon zest
• ¼ C lemon juice
• Sea salt and black pepper to taste

Cook pasta according to package instructions. Toss in asparagus and peas the last minute of cooking. Drain everything and put into a large bowl for serving.

While pasta is cooking, whisk together olive oil, Dijon, honey, garlic, lemon zest and juice, and salt and pepper.

Toss pasta with dressing and top with radishes and feta.​