Athena'S Spring Trumpette

• 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)

1. To make the citronette.
2. In small bowl, whisk lime juice, zest, honey and slowly add oils to emulsify. Season with salt and pepper.
3. To make the salad.
4. In large bowl, add cucumber, strawberries, tomatoes, serrano, mint, tarragon and citronette.
5. Toss to evenly coat.
6. 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.
7. Garnish salad with goat cheese and more mint, tarragon, black pepper and flakey sea salt.

citronette, lime juice, lime zest, honey, olive oil, grapeseed oil, kosher salt, cracked black pepper, salad, cucumber, strawberry, grape tomatoes, serrano chili, mint leaf, tarragon, goat cheese, salt, trumpette pasta

Taken from www.food.com/recipe/athenas-spring-trumpette-535792 (may not work)