Another beautiful spring-esque dish taken from the pages of the April 2015 edition of Cooking Light magazine. I’ll share the as-is recipe and then discuss my modifications. Because recipes were meant to be modified, right? The changes to this recipe were largely the result of lack of exact ingredients. I also don’t necessarily measure when making a recipe like that detailed below. I mean, I’m chopping some parsley and I’m just going to toss what I chop into the bowl, I’m not going to measure out a tablespoon and throw the rest away. Right?
Spring Pea and Pasta Salad with Chicken and Asparagus
- 1 tblsp chopped fresh flat leaf parsley
- 1 tblsp finely chopped chives
- 3 tblsp extra-virgin olive oil
- 2 tsp minced shallots
- 2 tsp chopped fresh tarragon
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 c shredded roasted skinless chicken breast
- 8 oz uncooked fusilli pasta
- 1 1/2 c (1 1/2 inch) pieces asparagus
- 1 c fresh or frozen, thawed green peas
- 3 oz Parmiagiano-Reggiano cheese, grated (about 3/4 c)
Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken, toss to coat.
Prepare pasta according to package directions. Add asparagus pieces and peas during the last two minutes of pasta cooking time. Drain well.
Add pasta and vegetable mixture and Parmigiano-Reggiano to chicken mixture, toss well to coat.
I did not have shallots so I just sliced the white part of some green onions. Instead of Dijon I used Trader Joe’s Aioli Garlic mustard (this stuff is amazing!). I pulled a large chicken breast out of the freezer, thawed it, sliced it and cooked it on the stove rather than purchasing roasted chicken. I did not thaw my green peas before tossing them in the pasta water (such a rebel!). I also added a generous squirt of lemon juice after tasting the final product–it just needed a little something.