It’s a been a busy few weeks for me.
Last Saturday, I packed up one of my family’s cars and drove out to Vancouver, where I will be completing my law degree for the next three years. For the first week in Vancouver, I was bunking with my friend Tessa, who is a fellow law student and absolutely gracious host. We were in orientation for the week, which meant that we didn’t really have time to make any food at home. While I enjoyed crashing at Tessa’s, I was happy to bid farewell to her 6’2″ ceilings. (I’m 6’4″ for the record)
On the first, I took possession of my own apartment and spent the weekend unpacking boxes and constructing Ikea furniture with the help of my Dad and roommate. Tonight was the first opportunity I had to actually make a real meal here in Vancouver. This recipe has been on my to-do list for quite a while and I was happy that I had the opportunity to make it.
Overall I was pretty pleased with how this recipe turned out. My only complaint would be that I didn’t use enough spinach. The original recipe called for a large handful of spinach and I would at least triple it next time. I’ve adjusted the recipe below to reflect edits I would make in the future.
PS where did the summer go?
Makes about 3 hungry man meals
- 350 grams smaller pasta (I used wagon wheel)
- 1/2 cup sour cream
- 1/2 cup pesto
- 3 heaping T of mayonnaise
- Juice of one half lemon
- 1 t salt
- 1/2 t pepper
- 1/2 cup of green peas (I cheated and used frozen)
- 3 large handfuls of spinach, sliced
- 1/2 cup radish, sliced thinly
- Cook pasta according to package instructions, drain and rinse with cold water
- Combine mayo, sour cream, pesto, lemon juice, salt, and pepper and whisk until combined
- Blanch spinach and peas until bright green, drain and rinse with cold water to prevent further cooking
- Combine pasta and dressing and fold in peas, spinach and radishes
- Chill for at least an hour and enjoy