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.
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.
3
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.
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.
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!
