Vegetarian Spring Pasta Salad with Gremolata
A bright vegetarian spring pasta salad with mafalda, asparagus, leeks, kale, lupini beans, shaved parmesan, and lemony gremolata.
Equipment
- None
Ingredients
- Gremolata:
- Zest of 1 lemon
- 2 cloves garlic
- 2 tablespoons parsley
- 2 tablespoons Parmigiano Reggiano grated
- Pasta Salad:
- 4 cups gluten free mafalda pasta 12 ounces
- 1 bunch asparagus trimmed
- 1 leek white part only, washed, halved lengthwise and thinly sliced
- 1 bunch lacinato kale washed and roughly chopped
- 2 cups cooked lupini beans see notes
- ¼ cup extra virgin olive oil plus 2-3 more tablespoons
- 3 tablespoons sherry vinegar
- 1 cup Parmigiano Reggiano grated
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Prepare Gremolata: Zest one lemon and grate 2 cloves of garlic. Finely chop 2 tablespoons of parsley. Lay everything on a paper towel to dry slightly while you prepare the rest of the salad. When ready to use, combine with 2 tablespoons of Parmigiano Reggiano.
- Roast the Asparagus: Preheat the oven to 425°F. Toss 1 bunch of asparagus with 1 teaspoon of olive oil, sea salt and freshly cracked black pepper to taste. Roast on a sheet tray until tender and lightly charred, about 8-10 minutes. Let cool slightly, then cut into bite-sized pieces.
- Cook Pasta: Cook 12 ounces of mafalda pasta in well-salted water until just past al dente, according to package instructions. Drain and spread on a sheet tray to cool slightly. Toss with a tablespoon of olive oil.
- Prepare the Vegetables: In a large skillet, heat a small drizzle of olive oil over medium heat. Add the sliced white part of 1 leek and cook until soft and lightly sweet, about 4–5 minutes. Add the cleaned and roughly chopped bunch of lacinato kale and cook until wilted, 2–3 minutes. Season with sea salt and freshly cracked black pepper. Let cool slightly.
- Assemble: In a large bowl, combine pasta, leek and kale mixture, 2 cups of lupini beans and roasted asparagus. Dress with ¼ cup olive oil and 3 tablespoons of sherry vinegar. Toss well and adjust seasoning with more vinegar, olive oil, sea salt, and freshly cracked black pepper as needed. Fold in 1 cup of grated Parmigiano Reggiano.
- Finish & Serve: Spoon the gremolata over the top or fold half into the salad and reserve the rest for garnish. Serve immediately at room temperature, or refrigerate up to 48 hours. Bring back to room temp and refresh with a splash of vinegar and olive oil before serving.
Notes
Note: Lupini beans: take my advice, buy them precooked. They are a nutritional powerhouse, but they take weeks to cook properly and it’s just way more effort than it’s worth. I love the Sardinian sea salt marinated ones from Brami.