ZeroTre Rigatoncini with Snap Peas, Asparagus, & Herbs
ZeroTre is Rustichella d'Abruzzo's line of pastina, one of the first solid foods that Italian children learn to eat. ZeroTre Rigatoncini (which is enriched with a purée of organic carrots, pumpkin, and tomato) makes this bright pasta salad a wholesome and nutritious meal for children, or pasta lovers of any age. Pack in kids' lunches or for a spring picnic.
- 1 clove green garlic
- 1 tablespoon Pojer & Sandri Red Wine Vinegar
- 1/2 teaspoon Dijon mustard (optional)
- 3–4 tablespoons Tondo D.O.P
- 1/2 cup finely chopped parsley
- 2 tablespoons finely chopped marjoram
- 4–5 mint leaves, finely chopped
- 1 1/2 cups fresh snap peas, shelled
- 1 bunch asparagus, stalks removed so only tips remain
- 1 box ZeroTre Rigatoncini
- Salt and pepper to taste
To make the vinaigrette: Pulverize green garlic using a mortar and pestle or a garlic press and whisk together with vinegar, mustard if using, and a pinch of salt.
In a steady stream, whisk in olive oil until dressing has emulsified.
Whisk half of the chopped parsley, marjoram, and mint into the dressing, saving the rest to toss into the pasta just before serving. Allow dressing to mingle while the pasta cooks.
For the pasta: Bring a large pot of water to a boil. Meanwhile, prepare an ice bath by filling a large bowl of water with ice. Once the water is boiling, blanch the asparagus tips for two minutes and then quickly add the snap peas and boil an additional thirty seconds.
Using a slotted spoon remove the vegetables and put them directly into the ice bath. Return the water to a boil and salt generously.
Add one box of ZeroTre Rigatoncini and cook until al dente. Drain, reserving 1 cup of cooking water.
Toss hot pasta with vinaigrette and a few tablespoons of the reserved pasta water. Add remaining chopped herbs and blanched snap peas and asparagus tips and toss. Serve at room temperature.