Get a taste of spring in a bowl!

• 12 ounces bow tie or other short pasta
• 12 ounces sugar snap peas, halved
• 1/2 cup diagonally sliced asparagus
• ¼ cup plus 1 Tbsp. olive oil, divided
• 2 teaspoons finely chopped shallot (from 1 shallot)
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
• 1 teaspoon kosher salt, plus more for water
• ½ teaspoon freshly ground black pepper
• ½ cup loosely packed fresh basil leaves, torn
• ¼ cup thinly sliced radishes
• 1 ounce pearl mozzarella cheese (about ¼ cup)

1. Bring a large saucepan of generously salted water to a boil over high. Add pasta and cook, stirring occasionally, for 9 minutes.
2. Add snap peas and cook, undisturbed, until pasta is al dente and peas are crisp-tender, about 2 minutes.
3. Drain; return pasta and peas to pan.
4. Add 1 tablespoon of oil to pasta mixture and toss to coat. Let cool for 5 minutes.
5. Meanwhile, whisk shallot, mustard, honey, lemon zest and juice, salt, and pepper in a large bowl. Whisk in remaining ¼ cup oil until mixture is smooth.
6. Transfer pasta and peas to shallot dressing and toss to combine.
7. Stir in basil and radishes and top with cheese.