Spring Noodle Salad

Ingredients

• 2 Garlic Cloves
• 8 oz Asparagus
• 1 Shallot
• 1 Roma Tomato
• 5 oz Stringless Sugar Snap Peas
• 3 oz Frozen Whole Strawberries
• 8 oz Whole Wheat Spaghetti
• 1 ½ oz Walnut Halves
• 2 oz Champagne Vinegar
• 1 Tbsp. Honey
• 2 oz Bleu Cheese
• Olive Oil
• Salt Pepper
• into 1” lengths at an angle. Peel and halve shallot. Slice
• half the shallot into thin strips (julienne) and finely

Instructions

1. 1

   Stir spaghetti constantly for first: 30 seconds after adding to boiling water. This will prevent noodles from sticking together. Made with whole wheat flour, this spaghetti is an excellent source

2. 2

   Prepare Ingredients and Roast Vegetables: Mince garlic. Trim woody ends off asparagus and cut into 1” lengths at an angle. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and finely dice other half. Place asparagus, half the garlic, and tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Roast 10-12 minutes, or until asparagus is tender. Remove from oven and cool at least 5 minutes. Core Roma tomato and cut into ½” dice. Lay sugar snap peas on cutting board and halve lengthwise, exposing peas inside. Rinse strawber- ries under warm water if still frozen. Mince strawberries.

3. 3

   Make the Vinaigrette: Champagne vinegar, remaining garlic, finely diced shallots, honey, 1 ½ Tbsp. olive oil, and a pinch of salt and pepper. Mix together thoroughly.

4. 4

   Cook the Pasta: Once water is boiling, add 1 tsp. salt and spaghetti to pot and cook 8-10 minutes, or until al dente. Drain in colander and return to pot. Toss with 2 tsp. olive oil to prevent spaghetti from sticking together.

5. 5

   Toss the Salad: In bowl containing vinaigrette, add cooked pasta, sugar snap peas, Roma tomatoes, and roasted vegetables. Toss to combine.

6. 6

   Toast the Walnuts: While spaghetti is cooking, heat a small pan over medium heat. Add walnuts to dry, hot pan and toast, stirring regularly, 5 minutes, or until lightly browned and “nutty” smelling. Be careful, walnuts can burn easily.

7. 7

   Plate the Dish: Place salad on a plate and garnish with bleu cheese crumbles and toasted walnuts. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts are used twice in this recipe. Half the garlic and julienned shallots are roasted with vegetables; remaining garlic and finely diced shallots are in • Shallots bring slightly assertive onion-garlic flavor when used raw. Use to taste when making strawberry vinaigrette. the recipe before you start–we promise it will be time • Place a colander in the sink • Bring a medium pot of lightly salted water to a boil

8. 8

   Mince garlic. Trim woody ends off asparagus and cut