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We asked our amazingly talented friend Amy Holt (@peasthankyou) to create an elevated summer pasta salad. Her take on a classic is healthy, colorful, and absolutely delicious. Read on for what is certain to become a summer dinner party staple. 

 

Amy's Summer Pasta Salad

Lemon Risotto Ingredients: 

  • 1/2 medium yellow onion- finely diced
  • 2 cloves garlic- minced
  • 3 tbsp Brightland's LUCID
  • 1 c Arborio rice
  • 4 c vegetable stock
  • 1 c frozen peas
  • 1/4 dry white wine
  • 1 lemon- zested
  • Salt & Pepper

 

Directions: 

1. Heat 1 tbsp Brightland's LUCID in pot. Once hot, add diced onion. Allow to cook until translucent and fragrant, about 2 mins.  

2. Add minced garlic, took for 30 seconds, add Arborio rice and cook for another 2 mins, until toasted. 3. Add 2 cups vegetable stock. Bring to a boil. Once boiling reduce heat to simmer. Cover and allow to cook- stir often to ensure equal cooking. Once liquid is absorbed, add remaining 2 cups, 1/2 cup at a time, waiting until liquid is almost absorbed. This process will take about 20 mins. 

4. Add dry white wine, frozen peas and1 tbsp Brightland's LUCID. Allow to cook for 3 mins. Grate lemon zest and stir. Season with salt and fresh cracked pepper. 

5. Take off the heat and set aside. 

 

Broiled Radishes Ingredients: 

  • 1 bunch radishes- diced
  • 1 tbsp Lucid olive oil
  • 1 c water
  • 1 tbsp lemon juice
  • 1 tsp salt

 

Directions:

1. Heat a pan with 1 tbsp Lucid olive oil, once hot, add diced radishes. 

2. Cook on high for about 2 mins until browned up a bit. Add water, lemon juice and salt. Allow to boil for about 4-5 mins until tender. Pour out any remaining water and lay boiled radishes on a paper towel to cool and dry.

 

Raw Mixture Ingredients: 

  • 1 handful sugar snap peas
  • 1 watermelon radish -sliced 
  • 1 tbsp radicchio- chopped
  • 2 tbsp fresh mint- chopped
  • 2 tbsp fresh dill- chopped
  • 2 tbsp green onion 
  • 1 tbsp Brightland's LUCID
  • 1 tsp fresh lemon zest
  • Salt & pepper
  • 1 tbsp parmesan cheese

Directions: 

1. In a large bowl mix together sugar snap peas, watermelon radish, radicchio, mint, dill, green onion, Brightland's LUCID, lemon zest and a pinch of both salt and fresh cracked pepper. Mix well. 

2. To serve: spoon lemon risotto onto a plate, layer with boiled radish and the raw mixture. Top off with Parmesan cheese, lemon zest, salt and pepper. Enjoy!