For Dressing
1/3 cup of Mild to Medium Intensity Extra Virgin Olive Oil, plus a little more for drizzling
2 teaspoons of Dijon mustard
1 teaspoon of honey
1 grated garlic clove
Grated zest from 1 lemon
Lemon juice from 1 lemon
For Pasta
Kosher salt
12 oz of bowtie pasta
4 ounces of asparagus
10 oz of frozen peas – thawed
1 chopped yellow bell pepper
1 pint of grape tomatoes cut into halves
1 minced shallot
½ cup of fresh chopped dill
Ricotta salata cheese for garnish
Directions
Boil water in a large pot, when it starts to boil, add salt like you're an Italian nonna, then add pasta.
Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water.
Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside.
In a small bowl whisk together EVOO, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper.
Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes so that it soaks up all the flavor.
Serve in bowls – shave some ricotta salata cheese and drizzle a little more EVOO.
