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Mizuna, Pasta and Spring Peas
  • Mizuna
  • Vegetables
Serves:   4
(serving size: 1 bowl)

  • Prep Time:   15 minutes
  • Cook Time:   15 minutes
  • Total Time:   30 minutes


8 ounces whole wheat penne pasta

2 tablespoons olive oil, plus more for drizzling
4 shallots, peeled and finely chopped
2 cloves garlic, minced
1 1/2 cups shelled fresh or frozen English peas (defrost peas if
3-4 cups mizuna, lightly packed
1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1/2 cup crumbled feta cheese, plus more for topping
Salt and pepper to taste
3 radishes, thinly sliced


Set a large pot of lightly salted water over high heat and bring to a
boil. Add the pasta and cook, according to package directions, until al
dente. Carefully scoop out 1/2 cup of the pasta water and reserve.
Drain the pasta.
Heat the olive oil in a large sauté pan over medium-high heat. Add
the shallots and cook, stirring frequently, until golden brown, about 5
minutes. Stir in the garlic and peas and cook, stirring occasionally, for
3 minutes. If you're using fresh peas, they should turn bright green.
Reduce heat to medium-low and add the cooked pasta along with the
1/2 cup of pasta water. Add the mizuna, crushed red pepper flakes,
lemon zest, lemon juice, and feta cheese and stir to combine. Cook,
stirring occasionally, until mizuna begins to wilt, 1-2 minutes.
Remove pan from heat. Season to taste with salt and pepper and
drizzle with a little olive oil. Serve with sliced radishes and a sprinkle
of feta cheese.

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