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Vegetables

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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

Ingredients

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

frozen)

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

Directions

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.