Grilled summer zucchini, fresh peas, lemon vinaigrette dressing tossed in Prairie Fava penne pasta was a hit with everyone last night.
So fresh and light but the fava pasta is packed with plant protein, actually it offers more protein than chickpea pastas. Prairie Fava offers pastas and flour made with thier Manitoba grown fava beans. Fava beans are alkaline for our bodies and the earth. Ya. I kinda love it! You'll want this one!
Hot summers require grilled zucchini and farm fresh pea salad tossed in plant protein pasta. This pasta salad will be a staple on your table, loaded with easily substituted vegetables such as spring time's tender asparagus shaved with a vegetable peeler or mandoline slicer.
A shout out to the Canadian International Grains Institute for helping Prairie Fava showcase their flour in 100% fava penne . They are proud to supply a plant protein, alkalizing for our bodies and the earth, with no known allergies and supporting local Manitoba farmers.
I wanted to support local farmers by purchasing the yellow and green zucchini from a local farmer's market as well. It was a perfect combination.
Looking for our easy pea-sy (pun intended) recipe? The dressing is one that you can use for many salads and on top a steak or pork chop too.
2 tbsp olive oil
1 tbsp white wine vinegar
The fresh juice of half a lemon
1 tsp Dijon mustard
2 crushed and finely chopped garlic
A pinch of sea salt
Shaved baby zucchini tossed in olive oil and a bit of salt. Grill on bbq until slightly charred.
Shell half a pound of fresh peas. Blanch peas for no more that 4 minutes. Drain water and rinse under cool water. Drain again.
Boil water with a bit of salt. Bring 2 cups of Prairie Fava pasta (or your family favorite pasta) to a boil. Turn down to simmer until pasta is el dente.
Stir often. Once finished (do not over cook – as like any pasta, it will become mushy) rinse and toss with a tiny bit of olive oil.
Combine the above ingredients with the dressing and don't forget to add shaved parmesan on top.