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Gramigna Pasta with Italian Sausage, Peas and Cream

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A fresh, vibrant green pasta salad tossed in a bright basil-spinach pesto dressing with crisp asparagus, sweet peas, cucumber and herbs, then topped with colorful edible flowers. It’s make-ahead friendly, perfect for picnics, brunches and spring or summer tables.

Ingredients

  • 12 oz (340 g) short pasta such as fusilli, farfalle or rotini
  • 1 bunch asparagus (about 8 oz / 225 g), trimmed and cut into 1-inch pieces
  • 1 cup (150 g) frozen or fresh green peas
  • 1 small cucumber, halved lengthwise and sliced
  • 2 cups (60 g) baby spinach or arugula
  • 3 tbsp chopped fresh chives
  • ½ cup (80 g) crumbled feta or small mozzarella pearls (optional)
  • 2 tbsp toasted pine nuts or pistachios
  • 1 small handful of edible flowers (pansies, nasturtiums, borage, viola or chive blossoms), gently rinsed

For the green pesto dressing:

  • 2 cups (40 g) fresh basil leaves, packed
  • 1 cup (30 g) baby spinach
  • ⅓ cup (80 ml) extra virgin olive oil
  • ¼ cup (25 g) grated Parmesan
  • 2 tbsp pine nuts or pistachios
  • 1 small garlic clove
  • 2 tbsp fresh lemon juice, plus 1 tsp zest
  • ½ tsp salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 to 3 tbsp cold water, as needed

Instructions

  1. Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water for the vegetables.
  2. Cook the pasta according to the package directions until al dente. In the last 2 minutes, add the asparagus and peas to the same pot.
  3. Drain everything, reserving ½ cup of the pasta water. Rinse the pasta and vegetables under cold water, or plunge them into the ice water, to stop the cooking and keep the green color bright. Drain well.
  4. Make the dressing: in a blender or food processor, combine the basil, spinach, olive oil, Parmesan, nuts, garlic, lemon juice, lemon zest, salt and pepper. Blend until smooth, adding cold water 1 tablespoon at a time until creamy and pourable.
  5. In a large bowl, toss the cooled pasta, asparagus and peas with the dressing until evenly coated. Add a splash of the reserved pasta water if it looks dry.
  6. Gently fold in the cucumber, spinach or arugula, chives and feta.
  7. Taste and adjust with salt, pepper and a squeeze of lemon juice.
  8. Transfer to a serving platter or bowl. Scatter the toasted nuts and edible flowers over the top just before serving.

Notes

  • Only use flowers that are labeled edible or grown without pesticides. Never use florist flowers. Gently rinse and pat dry.
  • Good edible flower options: pansies, violas, nasturtiums (peppery), borage (cucumber flavor), chive blossoms (mild onion), calendula and herb flowers.
  • Add the flowers just before serving so they stay fresh and don’t wilt or bleed color into the pasta.
  • Rinsing the pasta in cold water prevents it from absorbing too much dressing and keeps the salad from clumping.
  • The pasta soaks up dressing as it sits. If making ahead, reserve a few tablespoons of the dressing and toss it in before serving.
  • To make it vegan, skip the Parmesan and feta and add 1 tbsp nutritional yeast to the pesto.
  • For extra protein, add white beans, chickpeas, grilled chicken or shrimp.
  • Store leftovers (without flowers) in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/gramigna-pasta-with-italian-sausage-peas-and-cream/