Spring Veggie Pasta Salad

Step 1

Bring a large pan of water to a boil. Season generously with salt. Add the pasta to the pan and cook until almost al dente, about 9 minutes. Add the snap peas and cook until the pasta and peas are al dente, another 30 seconds. Drain well and spread on a rimmed baking sheet to cool for 15 minutes to room temperature.

Step 2

In a large bowl whisk together the Dijon mustard, honey, rose wine vinegar, olive oil, tarragon and salt. To the dressing add the pasta, and snap peas. Thinly slice and quarter the watermelon radish or thinly slice the radishes into rounds. You should have about 2/3 cup. Add to the bowl and toss well to coat everything in the dressing. Top with the pecorino and serve.