Recipe: <!-- -->Spring Pasta Salad with Escarole, Radishes and Peas<!-- --> | Whole Foods Market

Ingredients

• 3/4 cup vegan sour cream
• 1/2 lemon, juice of
• 2 lemons, zest of
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• 1 cup fresh flat-leaf parsley, chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 pound whole wheat penne pasta
• 3 cups spring pea pods or sugar snap peas, cut in half crosswise
• 1 head escarole, torn into bite-size pieces
• 1 bunch radishes (about 8 radishes), trimmed and thinly sliced
• 4 green onions, diced