Pasta Primavera Salad
Published June 10, 2003
Jonathan Player for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound fresh fava beans in the pods
1 pound fresh peas in the pods
1 pound thin asparagus spears
4 ounces haricots verts, trimmed
4 ounces sugar snap peas
Salt and freshly ground black pepper
1 pound uncooked orzo pasta
2 tablespoons extra virgin olive oil
1 tablespoon garlic-infused olive oil
Juice and finely grated zest of 1 lemon
¼ cup plus 1 tablespoon finely sliced chives
Nutritional analysis per serving (8 to 10 servings)
53 grams carbs; 303 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 9 grams fiber; 509 milligrams sodium; 14 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large pot of water over high heat. Shell fava beans and peas (keeping them separated). Snap woody ends from asparagus, and cut spears diagonally into 1-inch pieces. Cut haricots verts in half horizontally.
- Step 2
When water boils, blanch each vegetable separately, cooking to taste. (Haricots verts and sugar snap peas should be blanched very briefly, about 10 seconds.) Reuse cooking water, placing each vegetable in a sieve and dipping it into boiling water for the duration of the cooking. Rinse blanched vegetables under cold water and allow to drain well. Peel and discard fava bean pods and the beans' thick translucent cover.
- Step 3
Bring a large pot of lightly salted water to a boil, and cook orzo according to package instructions. Drain, rinse under cold water, and drain well. Transfer to a large mixing bowl, and stir in extra virgin olive oil until pasta is well coated. Add vegetables.
- Step 4
Add garlic oil to bowl, and season mixture with salt and pepper to taste. Add lemon juice, lemon zest and ¼ cup chives. Mix well, and adjust salt and pepper to taste. Transfer to a serving bowl and garnish with remaining chives. Serve immediately or refrigerate until needed.
Private Notes
Comments
Favs beans once shelled need to be peeled.
I used capatelli, not orzo, as it's easier to eat with just a fork at our casual bbq dinner. I skipped the fava beans. I added frozen peas, set in hot water for 30 seconds, instead of fresh. I made the snap peas, then tasted a few and realized they were way too fibrous and chewy, so I threw them out. The biggest disappointment was the vinaigrette. I would make something with much less lemon flavor next time. It overpowered the other flavors. Maybe just use lemon juice, and skip the rind.
This makes a massive quantity of salad, which is not to lessen how delicious it is
What is the preparation instruction for the sugar snap peas? Cut them? Use them whole? Help!
Edamame can be substituted for the fave beans. As a bonus, they add protein!
I sautéed corn from the cob and garlic, gave it a nicer flavor with a hint of sweetness