Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.
Special Diets:
Ingredients
Method
Put sour cream, lemon juice, lemon zest, chives, dill and parsley into a small bowl and whisk together to make a dressing.
Season with salt and pepper and set aside.
Cook pasta according to directions on package.
When pasta is almost ready to be drained, quickly drop the pea pods into the water with the pasta, stir once and then drain everything together into a colander.
Once drained, transfer the hot pasta and peas to a large bowl.
Add escarole, radishes, green onions and reserved dressing and toss well. Serve immediately.
Nutritional Info
Serving Size
Calories
350
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.