Asparagus, Snap Pea and Chive Blossom Pasta | Oregonian Recipes

Ingredients

• Zest and juice of 1 lemon
• 1-1/2 teaspoons Dijon mustard
• 10 ounces penne or casarecce pasta
• 2 tablespoons extra-virgin olive oil
• 5 radishes, halved or quartered
• 1 (8-ounce) bunch asparagus, ends trimmed, cut into 1-inch pieces
• 1-1/2 cups snap peas, trimmed
• 1/3 cup chopped chives
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 2/3 cup grated Parmesan cheese
• 3 tablespoons chive blossoms or chopped chives
• 2 tablespoons thyme flowers or fresh thyme leaves