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Spring Kumquat & Pea Pasta Salad

Updated: Jun 1, 2023

This is the perfect pasta salad for a sunny spring day. Bright, zesty, and sooo nourishing. The kumquats add a burst of citrus tang, and the fresh peas add the perfect bite. So pick the plumpest, brightest kumquats you can, and start packing up your basket, this recipe is sure to be the star of your picnic.

Harvested: kumquats, oregano, marjoram, parsley

Locally Sourced: ground beef.

Ingredients :

  • 2 1/12 cups of whole kumquats

  • 1/2 lbs ground beef

  • 2 cups of pasta

  • 1 bag of fresh english peas

  • 1 bunch of broccolini

  • bundle of fresh oregano, marjoram, parsley

  • 1/4 white onion

  • 1 lemon

  • 2 cups of parmesan

  • 3 tbs olive oil

  • 2 tbs of butter

  • salt

  • pepper

  • garlic powder


Step 1: bring 5 cups of water to a boil and add a generous pinch of salt. While this heats prep your vegetables. Dice the onion, quarter the lemon, slice the kumquats width-wise, chop the broccolini, finely chop herbs.

Step 2: Add pasta to boiling water and set a timer for 7 minutes. After 7 min add fresh peas and continue cooking for an additional 1 1/2 minutes. Reserve a 1/3 cup past water and drain in colander.

Step 3: Heat a large pan with enough olive oil to lightly coat the bottom and add your chopped broccolini. Fry until the ends are a little crispy, salt and pepper to taste, and place aside in a bowl.

Step 4: Heat a dash more oil in the hot pan and add chopped onions. Sauté until golden around the edges, then add your ground beef. Season with salt, garlic powder.

Step 6: Add pasta water to the pan with the cooked beef and onions. Stir in 1/2 the lemon squeezed, 1 1/2 cups of parmesan (reserve the rest for garnish), chopped herbs, and butter.

Step 7: One the sauce thickens add in pasta, peas, broccolini, and kumquats. Mix well, add salt to taste and top with parmesan. Serve with the remainder of the lemon on the side.

Step 8: ENJOY :)

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