Lemony Pea and Truffle Pasta Salad

Bowl made by Heath Ceramics.

At our recent baby shower, we provided lunch boxes for each guest that included a sandwich from one of our favorite places in SF (Rhea’s Deli) and a side pasta dish I was recipe testing in the kitchen. This Lemony Pea and Truffle Pasta Salad has bright citrus notes, with sweetness from the peas, and a mild truffle flavor on the back end. It is perfect for a picnic or anytime you want change it up from the typical mayo-based pasta salad. It’s great side cold or room temperature, and I honestly think it gets better the longer it sits. Enjoy!

Ingredients:

• 1 pound rotini pasta

• 1/2 cup extra-virgin olive oil

• 1 large lemon (zested & juiced)

• 1/2 teaspoon white pepper

• 1 teaspoon truffle salt

• 16 ounces of peas (if frozen, fully thawed)

• 1/2 cup parsley

• 1/2 cup chives

• 1 tablespoons truffle oil

• 2 teaspoons truffle paté (I get this one from Whole Foods or Amazon)

• Optional: pea sprouts

Steps:

1. In a large pot of salted boiling water, cook the rotini pasta until al dente. While it cooks, make the dressing.

2. In a small bowl, whisk together the EVOO, lemon zest, lemon juice, white pepper, and truffle salt.

3. Drain the pasta and transfer to a large bowl. Toss together with the dressing. Place the pasta in the refrigerator to cool for 45 minutes occasionally tossing, so the noodles don’t stick.

4. Remove the cooled pasta from the refrigerator, and toss with the peas, parsley, chives, truffle oil, and truffle paté. Place back into the refrigerator to completely chill. The flavors will enhance over time.

5. For serving, garnish with optional pea sprouts. Pairs perfectly with sparkling rose!