Prep time 25 min • Servings 4

Ingredients:

1 package 330 g (11 oz.) short pasta, cooked al dente, drained

A dozen asparagus spears

40 g (¼ cup) red bell pepper, finely diced

3 green onions, chopped

Salt and ground pepper

50 g (2 cups) baby arugula

Herbs cream

250 ml (1 cup) 15% cream

1½ tbsp. herbes salées

1 tbsp. Dijon mustard

60 ml (¼ cup) lime juice

2 tsp. garlic scape pesto

15 g (¼ cup) fresh flat-leaf parsley, chopped

3 tbsp. fresh basil, chopped

2 tbsp. fresh chives, chopped

2 tbsp. fresh mint, chopped

Instructions:

1. Place all fine herb cream ingredients in a deep, narrow bowl. Using an immersion blender, blend into coarse purée. Set aside.

2. In a salad bowl, combine pasta, asparagus, bell pepper, and green onions. Add fine herb cream and toss gently. Season with salt and pepper.

3. Just before serving, gently toss in arugula to keep it nice and crisp. Enjoy.