RECIPE: HERBY SPRING PASTA SALAD WITH HAM + PEAS

HERBY SPRING PASTA SALAD WITH HAM AND PEAS

As a fan of unique flavor combinations, I'm always on the lookout for dishes that surprise and delight. This recipe brings together the creamy tanginess of goat cheese, the savory richness of ham, and the sweet pop of peas. The result is a harmonious springtime medley of flavors that is simply irresistible. The creamy goat cheese coats every strand of pasta, infusing each bite with its distinctive tang. The salty ham adds a comforting and satisfying element, while the vibrant peas bring a burst of freshness to the dish. To add a touch of zing, I drizzle it with a light lemon vinaigrette, which perfectly complements the flavors and ties everything together. Whether you're looking for a delightful lunch or a crowd-pleasing side dish, this goat cheese, ham, and peas pasta salad is a stress-free way to elevate your dining experience and indulge in a symphony of flavors.

INGREDIENTS

SALAD

3/4 cups Girelle pasta

1/3 cup freshly shredded parmigiano reggiano

4 ounces frozen peas, defrosted

4 ounces chopped asparagus, blanched

4 ounces boneless ham steak, diced

1/2 small shallot, diced

2 tablespoons fresh dill, chopped

2 tablespoons fresh basil, chopped

2 tablespoons chives, chopped

DRESSING

2 ounces fresh goat cheese

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

Juice from 1/2 lemon

1 tablespoon honey

1 teaspoon dried thyme

Salt and pepper to taste

TO MAKE

1) Bring a pot of salted water to a boil. Cook pasta for 12-14 minutes until al dente. Drain and let cool for 5 minutes.

2) Meanwhile in a small bowl, mix together goat cheese, honey, red wine vinegar, and lemon. Whisk in olive oil until thoroughly combined (might take a few minutes to smooth out the cheese clumps) Stir in thyme, salt and pepper

3) In a large bowl, combine pasta, parmigiano reggiano, ham, peas, asparagus, shallots, fresh herbs and top with goat cheese dressing. Mix to coat all ingredients and top with additional parmigiano reggiano.

Serve immediately or store on the fridge for 3-4 days.