I have to say, this is one of my favorite seasons. As a Taurus rising, I definitely favor this sign. Beauty. Art. Comfort. Luxury. Seriously, what’s not to like?
Symbolized by the bull, Taurus carries forward some of Aries’s determined energy – but it does so at a slower pace and with a softer touch. Taurus doesn’t like to be rushed; it prefers to savor each moment. What I most love about Taurus babes is their natural inclination toward care, affection, and giving. There’s a grounded generosity to this sign that I respect and adore.
To celebrate the start of Taurus season, I wanted to share a dish that feels like a reflection of that energy – lush and full of life. It’s a very green pasta salad, decorated with edible flowers so that each forkful is like taking a bite of spring.
This recipe was adapted from chef and food writer Andy Baraghani, with a few tweaks of my own. I made some ingredient volume adjustments and added a “make it pretty” addition with edible flowers. My plating is inspired by the spring sprite from the original 1940s Fantasia. (Though, full disclosure, the day I photographed this dish, my zinnia plant only had one bloom! Ideally, I recommend plating it with a full flourish of flowers.)
What makes this pasta salad special are the layers of flavor and texture: the sweetness of the English peas, the satisfying crunch of sugar snap peas, and – maybe most importantly – the umami depth from the white miso. I’d call that the ninja ingredient, quietly doing the most.
Because it’s meant to be served cold or at room temperature, this salad is perfect for spring gatherings – picnics, potlucks, or even just an elevated weekday lunch when you want to get your greens in and still feel a little fancy.
Ingredients
- 8 oz of short-cut pasta (I used Banza chickpea pasta for extra protein, and it worked well, just cook it 2 minutes shorter than what it says on the box)
- 3 cups sugar snap peas
- 1 cup frozen English peas
- 2 cups of arugula
- 1 cup of spinach
- 2 cups of basil
- 1/2 cup of olive oil
- 2 tbsp of white miso
- 3 – 5 garlic cloves
- 1 lemon (zest and juice needed)
- Parmesan for topping
Instructions
Make the green sauce:
- In a blender, combine the arugula, spinach, basil, olive oil, miso, garlic, lemon juice, and lemon zest.
- Tip: If your blender feels overstuffed, blend half the greens first, then add the rest.
- Blend until smooth. Taste and season with salt and pepper to your liking.
Set up for mixing: Pour the green sauce into a large mixing bowl—big enough to toss the pasta in later. Set aside.
Boil the pasta:
- Bring a large pot of water to a boil. Once boiling, add a generous amount of salt (like the sea!). Cook your pasta according to package directions.
- Note: If you’re using Banza chickpea pasta like I did, reduce the cook time by 2 minutes to keep it from getting too soft.
Blanch the veggies:
- In the final 30 seconds of pasta cooking, add the sugar snap peas and frozen English peas directly to the pot.
- After 30 seconds, drain everything together and rinse with cool water to stop the cooking.
Toss it all together: Once the pasta and peas are cool, add them to the bowl with your green sauce. Toss until everything is evenly coated,
Garnish and serve: Just before serving, top with shaved parmesan and decorate with edible flowers.
Optional but very Taurus: Arrange artfully for extra visual pleasure.
JULIENNE CARROTS 