1largelemon(zested (for garnish) and juiced (need 3-4 tablespoons of juice for dressing))
salt and pepper (to taste)
1bunchscallions(sliced in ½-inch pieces)
Parmesan shavings(for garnish)
Trim the asparagus - Hold a stalk in the middle and at the end and bend until it breaks in two. Use the remaining tip end as a guide to trim the rest of the asparagus. Discard the ends.
Cut the asparagus tips into 1 ½-inch pieces. Trim off the end of the green beans. Cut the beans into 1 ½-inch pieces.
Bring a pot of salted water to a boil. Add the asparagus and beans and cook for 1 minute. Add the peas and cook for another 30-45 seconds.
Using a strainer or slotted spoon, transfer the veggies to a bowl of ice water. Drain and set aside.
Add the pasta to the same boiling water and cook according to package directions. Drain and rinse.
While the pasta cooks, mix the dressing. Add the oil, mustard, and lemon juice to a mason jar. Shake until fully combined. Season to taste with salt and pepper.
In a large mixing bowl, add the veggies, pasta, and scallions. Toss to combine. Add the dressing and stir to coat the pasta and veggies.
Garnish with Parmesan shavings and lemon zest. Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator. For optimal freshness, this salad is best if eaten within 1-2 days.
Blanch the vegetables. A quick dip in boiling water is just enough to take the raw bite away while leaving the crisp, fresh texture. Submerging the veggies in ice water stops the cooking and locks in their bright green color.
Cook the pasta in well-salted water. This is the only way to flavor the pasta itself. I add 2 teaspoons of salt for 8 ounces of pasta.
Cook the pasta in the same water that was used to blanch the vegetables. This will lightly infuse the pasta with the veggie flavor and also means one less pan to clean.