Creamy Escarole Spring Pasta Salad
Pasta Salad
12 oz jovial gluten free elbow pasta
2 cups rinsed and chopped escarole
1 shallot
1 cup of green peas
2 tbsp olive oil
1/4 cup chopped chives
2 tbsp chopped fresh dill
15 oz can of navy beans or 1 1/2 cups cooked
2 tbsp lemon juice (1 whole lemon juiced)
1/2 tsp coarse sea salt
1/4 tsp ground black pepper
Creamy Horseradish Sauce
1 cup soaked raw cashews
1 garlic clove
1/2 lemon juiced
1 1/2 tsp horseradish
2 tbsp nutritional yeast
1/4 tsp sea salt
1/4 tsp black pepper
1 cup of water
Fresh Escarole from Farmer’s Market
Directions
Cook pasta following box directions
While the pasta cooks, prep the veggies: Finely chop shallot, chives and dill. Soak frozen peas in a bowl with boiling water for 1 minute. Once peas are bright green and tender, drain and set aside. Rinse and finely chop the escarole. Rinse and drain navy beans.
Drain pasta and add to a large serving bowl. Toss pasta in two tablespoons of olive oil, 1/4 tsp salt, 3 grinds of black pepper.
Once pasta is room temp ( no longer hot, it can be warm), add & mix shallot, escarole, navy beans and peas.
In a food processor or high speed blender-blend creamy cashew sauce ingredients until smooth. Add the sauce to the pasta. Toss well until evenly distributed. Add 1/4 tsp remaining salt and ground black pepper, 1/2 of the chopped chives, dill and 2 tbsp lemon juice. Mix well. Sprinkle remaining dill and chives over top and add extra ground black pepper. Serve immediately or cover and set in the fridge to serve chilled.
