INGREDIENTS
2 cups
Cherry or grape tomatoes
6 cloves
Garlic
3 tbsp
Parsley, fresh
1
Shallot, finely chopped (3 tbsp.)
8 oz
Sugar snap peas
1
Zucchini, medium
1 tbsp
Dijon-style mustard
8 oz
Campanelle, dried
1/4 tsp
Black pepper, ground
1/2 tsp
Salt
5 tbsp
Olive oil, extra-virgin
1 tbsp
Sherry vinegar or white wine vinegar
1
Asiago cheese