Pea and orecchiette spring salad with perlini and mint

Indulge in the refreshing flavors of peas and orecchiette combined with perlini and mint in this delightful spring salad. Taste the burst of freshness!

Ingredients:

• 2 cups shucked baby peas (or frozen peas, if necessary)
• 2 cups snow pea pods
• 2 cups orecchiette pasta
• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons white balsamic vinegar, divided
• 1 tablespoon minced wild garlic (ramps) or 1 garlic clove, finely minced
• 1 cup perlini mozzarella (alternatively, fresh mozzarella diced)
• 1 cup baby spinach (optional)
• 2 scallions, thinly sliced (white and light green parts)
• 2 tablespoons fresh mint, minced
• Salt and pepper, to taste

Instructions:

1. Prepare a large bowl of ice water and place a colander in it. Bring a large pot of water with a generous amount of salt to a boil. Add peas and pea pods and cook until they are just tender (approximately 60 to 90 seconds). Use a slotted spoon to transfer the peas to the ice water bath to stop the cooking process and maintain their freshness and green color. Put the pasta in the boiling water and cook until it is tender but still slightly firm to the bite, which should take around 10 minutes (refer to the package instructions for accuracy as timing may vary). Once the pasta is done, drain it without rinsing and transfer it to a large mixing bowl. Take out the colander with peas and pea pods from the water and set it aside to prevent them from becoming waterlogged.
2. In the warm pasta bowl, add 2 tablespoons of olive oil, 1 tablespoon of vinegar, and the chopped ramps or garlic clove. Mix everything well and allow the pasta to cool down to room temperature.
3. Combine the cooked peas, mozzarella, spinach (if preferred), scallions, and mint with the pasta. Pour in the remaining 2 tablespoons of olive oil and 2 tablespoons of vinegar. Season with salt and pepper according to your taste. Mix all the ingredients thoroughly. Serve the dish at room temperature.

Summary:

• Calories: 1828 kcal
• Fat: 83 g
• Protein: 65 g
• Carbs: 204 g
• Potassium: 1485 mg
• Magnesium: 245 mg