Active Time
40 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8
© Con Poulos

How to Make It

Step 1    

Set up an ice bath. In a large saucepan of salted boiling water, cook the asparagus and peas until crisp-tender, about 
2 minutes. Drain and transfer the vegetables to the ice bath 
to cool completely; drain well. 


Step 2    

Fill the saucepan with water and return to a boil; season generously with salt. Add the pasta and cook until al dente. Drain well and transfer to a large bowl. 


Step 3    

In a medium bowl, whisk the buttermilk with the mayonnaise, vinegar and garlic. Season with salt and pepper. 


Step 4    

Toss half of the dressing 
with the warm pasta; let cool for 30 minutes. Stir in the asparagus, peas and remaining dressing. Season with salt 
and pepper, then fold in the arugula and serve.

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