Athena'S Spring Trumpette - cooking recipe

Ingredients

For the Citronette
1 teaspoon lime juice
1/4 teaspoon lime zest
1 teaspoon honey
1 tablespoon olive oil
1 teaspoon grapeseed oil
kosher salt
cracked black pepper
For the salad
1 mini cucumber, sliced into 1/2 in thick rounds
1/4 cup strawberry, sliced
1/2 cup grape tomatoes, halved
1/8 teaspoon serrano chili, minced
1 teaspoon mint leaf, chopped (plus more for garnish)
1 teaspoon tarragon, chopped (plus more for garnish)
1 teaspoon crumbled goat cheese
flakey sea salt (to garnish)
1/4 lb trumpette pasta (or fusilli)

Preparation

To make the citronette.
In small bowl, whisk lime juice, zest, honey and slowly add oils to emulsify. Season with salt and pepper.
To make the salad.
In large bowl, add cucumber, strawberries, tomatoes, serrano, mint, tarragon and citronette.
Toss to evenly coat.
Cook trumpette in salted water until al dente, when cooked, run under cold water to stop the pasta from cooking. Add cooled pasta to the salad bowl and toss.
Garnish salad with goat cheese and more mint, tarragon, black pepper and flakey sea salt.