1Boil pasta until al dente in salty water, drain and rinse well.
2In a saucepan, sauté asparagus with garlic until vibrant green and crunchy. Remove from heat and add to pasta along with remaining ingredients
3For the dressing: In a food processor, pulse basil and parsely until finely chopped. Add shallots + lemon juice and blitz again. As the food processor is running, slowly pour your olive oil in until you have a nice drizzable consistency. Add your parm + lemon zest + salt +pepper and pulse a bit more.
4Add remaining ingredients to the pasta.
5Add dressing in intervals to avoid over-saucing.
6Top with lemon zest, black pepper and parmesan.
7Cook pasta until al dente and rinse.
8Combine all ingredients in a large bowl.
9Mix dressing ingredients in a separate cup, then pour over the salad in increments to avoid over-saucing
Ingredients
1 lb Orecchiette pasta
1 bushel Asparagus, tough ends removed, cut into 2’’ pieces
2 handfuls Snap peas, halved vertically + cut in half
3 Garlic cloves, minced
8 Marinated artichoke hearts, halved
8 oz Mozzarella pearls
1 handful Green olives, halved
1 handful Arugula
1 handful Basil
1 handful Parsley
1 Shallot, sliced
1 Lemon, zested + juiced
1/4 cup Shredded parmesan
0.5 cup Olive oil
Equipment
food processor
Tips
Avoid over-saucing by adding dressing in intervals.
Use your heart when measuring ingredients.
Don't exclude mozzarella pearls or anything crazy like that!