Ingredients
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1/3 - 16 oz. package angel hair pasta
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1 cup frozen peas
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2 small heads broccoli
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1 bunch scallions
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1/4 cup chopped chives (or the whole container, up to 1/2 cup)
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6 Persian cucumbers
For the dressing
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2 garlic cloves
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1 small shallot
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Juice of 2 lemons
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1/3 cup olive oil
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1 tablespoon rice vinegar
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1/2 cup basil
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Scallion tops
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1/3 cup peas
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1/4 cup nutritional yeast
Directions
Boil two pots of water, one for the broccoli and one for the pasta.
- Cook the angel hair according to package instructions. Add frozen peas to a strainer and pour the hot pasta water over them to defrost the peas while straining the pasta.
- Place the angel hair and peas in a large bowl and drizzle with olive oil.
- Meanwhile, blanch the broccoli. Add the broccoli to the boiling water and cook for 2-3 minutes, until bright green. Strain the broccoli and add to a salad spinner.
- Finely chop the broccoli and add it to the bowl with the peas and angel hair.
- Trim the scallions and cut them into 1/4" pieces. Save the dark green parts to use in the dressing.
- Cut the cucumber into small, confetti-size pieces and add to the bowl.
- Add all of the dressing ingredients to the blender and pulse until smooth.
- Pour the dressing into the bowl and mix well to thoroughly combine.
What You'll Need
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