Can I make this pasta ahead of time?

Yes. You can cook the pasta and vegetables, make the dressing, and toss everything together a few hours ahead. If making it farther in advance, hold back a little dressing and fresh herbs, then refresh the pasta just before serving.

What pasta shapes work best?

Any short or long pasta noodles will work, but shapes that catch the dressing well, like fusilli, rotini, bowties, or penne, are especially good.

Can I substitute another herb if I don’t have dill pollen?

Dill pollen is the signature flavor here, so the dish will taste different without it. In a pinch, a little dill seed or extra chopped fresh dill can help mimic the flavor, but use less than you would of fresh herbs because dill pollen is more concentrated.

Can I use frozen peas instead of fresh sweet peas?

Yes. Thaw them first or add them briefly near the end of cooking so they heat through without overcooking. They should stay bright and tender.

Is this served hot or cold?

It can be served warm, at room temperature, or chilled. The recipe works especially well as a warm pasta salad or a side dish alongside fish or shrimp.

How do I keep the green beans crisp-tender?

Add them to the pasta water only for the last minute of cooking, then drain promptly. That short cooking time helps them stay bright green and tender-crisp.

Recipes

Lemony Dill Pollen Pasta

Name: Lemony Dill Pollen Pasta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/4 cup fresh lemon juice; 1/4 cup extra virgin olive oil; 2 tablespoons dijon mustard; 2 teaspoons The Spice House dill pollen; 1-2 fresh garlic cloves, minced; 12 ounces pasta noodles; 3/4 pound fresh green beans, trimmed and halved; 1/2 pound cherry tomatoes, halved; 1/2 cup fresh sweet peas (optional); 1/4 cup parmesan cheese, grated; salt and pepper to taste; garnish fresh herbs

This pasta dish is great served with a glazed salmon or sautéed shrimp.

Submitted by: Lonnie R. R. from Chicago, IL
Yield: 4 servings

Ingredients

fresh lemon juice 1/4 cup
extra virgin olive oil 1/4 cup
dijon mustard 2 tablespoons
dill pollen 2 teaspoons
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fresh garlic cloves, minced 1-2
pasta noodles 12 ounces
fresh green beans, trimmed and halved 3/4 pound
cherry tomatoes, halved 1/2 pound
fresh sweet peas (optional) 1/2 cup
parmesan cheese, grated 1/4 cup
to taste salt and pepper
fresh herbs garnish

Preparation Instructions:

Whisk together lemon juice, olive oil, dijon mustard, dill pollen and garlic. Season to taste with salt and pepper. Set aside.

Cook pasta. When the pasta only has about 1 minute left to cook add green beans. Cook for the remaining 1 minute. Drain the beans and pasta. (Add shelled, sweet peas with green beans if using.)

In a large bowl combine the pasta, green beans, tomatoes and dressing. Add a pinch of dill pollen for more “dilly-ness” if desired and toss until well combined. Season with parmesan cheese, salt and pepper. Garnish with your favorite herbs like dill, basil, or parsley.

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