Spring Mizuna Pea Pasta recipes
Ingredients
- 8 ounces whole wheat penne pasta
- 2 tablespoons olive oil, plus more for drizzling
- 4 shallots, peeled and finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups shelled fresh or frozen English peas (defrost peas if frozen)
- 3-4 cups mizuna, lightly packed
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup crumbled feta cheese, plus more for topping
- salt
- pepper
- 3 radishes, thinly sliced
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