Dinner

Amy's Lemony Pasta Salad

Written by: Amy Holt

Amy's Lemony Pasta Salad

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

Ingredients

For the Lemon Risotto:

  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • 1/4 cup dry white wine
  • 1 lemon, zested
  • Salt & pepper
  • 3 tablespoons Lucid Lemon Olive Oil

For the Radishes:

  • 1 bunch radishes, diced
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon Lucid Lemon Olive Oil

For the Raw Mixture:

  • 1 handful sugar snap peas
  • 1 watermelon radish, sliced
  • 1 tablespoon radicchio, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons green onion
  • 1 teaspoon fresh lemon zest
  • Salt & pepper
  • 1 tablespoon parmesan cheese
  • 1 tablespoon Lucid Lemon Olive Oil

Instructions

  1. Heat 1 tablespoon of Lucid Lemon Olive Oil in a pot. Once hot, add the diced onion and cook until translucent and fragrant, about 2 minutes.
  2. Add the minced garlic and cook for 30 seconds. Add the Arborio rice and cook for another 2 minutes until toasted. Add 2 cups of vegetable stock and bring to a boil. Once boiling, reduce heat to a simmer, cover, and stir often to ensure even cooking. Once the liquid is absorbed, add the remaining 2 cups of stock 1/2 cup at a time, waiting until each addition is almost absorbed before adding more. This process will take about 20 minutes.
  3. Add the dry white wine, frozen peas, and 1 tablespoon olive oil. Cook for 3 minutes. Grate in the lemon zest and stir. Season with salt and fresh cracked pepper. Remove from heat and set aside.
  4. Heat a pan with 1 tablespoon Lucid Lemon Olive Oil. Once hot, add the diced radishes.
  5. Cook on high for about 2 minutes until lightly browned. Add the water, lemon juice, and salt. Allow to boil for 4–5 minutes until tender. Pour out any remaining water and lay the radishes on a paper towel to cool and dry.
  6. In a large bowl, mix together the sugar snap peas, watermelon radish, radicchio, mint, dill, green onion, Lucid Lemon Olive Oil, lemon zest, and a pinch of salt and fresh cracked pepper. Mix well.
  7. To serve, spoon lemon risotto onto a plate, layer with the broiled radishes and raw mixture. Top with parmesan cheese, lemon zest, salt, and pepper. Enjoy!

What You'll Need

Lucid Lemon Olive Oil Lucid Lemon Olive Oil
Lucid Lemon Olive Oil
Sale price$40 $35.20
A bright and slightly sweet lemon oil 4.9 Stars,483 reviews

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