Shaved Asparagus Pasta Salad
Preserved Lemon Vinaigrette
preserved lemon, minced
Salt & Pepper
Bring a pot of water to a boil. Add sorghum penne and cook for 8 minutes. Drain, rinse with cold water and set aside.
Using a vegetable peeler, shave asparagus into thin strips. Place frozen peas into a small amount of boiling water. Cover and steam for 2-3 minutes. Drain and rinse with cold water.
In a large bowl, combine pasta and arugula. Toss with about 2/3 of the vinaigrette. Add shaved asparagus, peas, feta, and remaining vinaigrette. Toss. Sprinkle with some Parmesan shavings and serve.
Combine lemon, sunflower oil, lemon juice, thyme, and salt and pepper in a jar or beaker. Blend with an immersion blender. Drizzle in olive oil. Set aside.