Ingredients
3/4 cup vegan sour cream
Juice of 1/2 a lemon
Zest of 2 lemons
2 tablespoons chopped chives
2 tablespoons chopped dill
1 cup flat-leaf parsley, chopped
Salt and pepper to taste
1 pound dried whole wheat penne pasta
3 cups spring pea pods or sugar snap peas, cut in half crosswise
1 head escarole, torn into bite-size pieces
1 bunch spring radishes, trimmed and thinly sliced
4 green onions
Description
Escarole, Fresh Radishes And Peas Bring The Simple Joy Of A New Spring Garden To This Delectably Satisfying Pasta Salad. Serve With A Dry, Crisp White Wine And Crusty Bread For A Light Lunch Or Dinner.
Wholefoods
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