March WIC Kitchen

Mar. 18, 2026

By Anna Ash and Mary Wade Burnside

Spring arrives in less than two weeks but the signs are already here. Snow has melted, days are heating up and crocuses are popping up.
That means it’s time for WIC Kitchen recipes that are packed with spring vegetables, and we’ve got some great ones this month that pair well with each other.
After all, “If it grows together, it goes together.”
That’s true of these two recipes, Creamy Pea Pasta and Roasted Asparagus with Radishes and Mustard Vinaigrette.
Peas are an essential spring food because the plant thrives in cool season temperatures. They are packed with fiber and low in fats, and they have a surprisingly high amount of protein, making them a great choice for plant-based protein meals. One cup of peas contains up to 8.6 grams of protein. Due to their low glycemic index and high-fiber-to-protein ratio, they can also assist in regulating blood sugar levels.
The versatility of asparagus is nothing in comparison to its nutrients. Asparagus contains high fiber, potassium, vitamin K, B6 and C. It is also considered a potent source of glutathione.
And did you know that radishes are part of the cabbage family? As one of the fastest-growing plants this time of year, radishes are a quintessential spring vegetable. Easy to plant around the edge of the garden bed or in a patio pot, radishes take only about 25-30 days to harvest.
They contain natural nitrates that improve blood flow and antioxidants that help manage blood sugar. Combined with its high levels of vitamin C, calcium, potassium, magnesium and phosphorus, this veggie is a strong supporter of the immune system and helps detox the liver. The radish leaves are also edible and a great way to add a peppery bite to any salad.
Combining these spring vegetables together ensures a balanced meal that is full of nutrients and designed to improve health and wellness while also being a delicious mix of flavors. Enjoy!

Creamy Pea Pasta

8 oz pasta of your choice*
3 tbsp olive oil
1 cup leeks, finely chopped*
2 tsp minced garlic*
12 oz frozen or fresh peas (2 ½ cups) divided*
1 Tbsp mint*
2 Tbsp dill*
1 tsp lemon zest*
1 tsp salt
¼ tsp black pepper
1 cup vegetable stock
1 Tbsp lemon juice*
¼ cup parmesan cheese

Toppings
8 oz burrata, olive oil, more lemon zest, pea shoots and red pepper flakes

Directions
Cook pasta according to package directions in salted water. Reserve 1 cup of pasta cooking water in case you need to use it in the sauce. Drain pasta.
Add 2 tablespoons olive oil to a skillet over medium heat. Add leeks and sauté for four-five minutes, until softened. Add garlic and cook for an additional two-three minutes.
Add one cup of the peas, mint, dill, lemon zest, salt and pepper to the leek mixture. Stir well and cook for six-seven minutes, until vegetables are softened.
Add pea and leek mixture to a blender with the stock and lemon juice. Blend until smooth and creamy.
Add 1 tablespoon olive oil to the same skillet with the remaining peas and sauté for five minutes or until softened.
Add the cooked pasta, pea sauce and parmesan cheese to the skillet and remove from the heat. Stir well and add in a few tablespoons of reserved pasta water if needed to thin out the sauce.

Roasted Asparagus and Radishes with Mustard Vinaigrette
1 bunch asparagus*
1 bunch radishes*
2 Tbsp olive oil
2 Tbsp whole grain mustard
1 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1 clove minced garlic*
1 tsp honey
Salt and pepper to taste

Directions
Preheat oven to 400 degrees F. Make sure it has reached this temperature before putting vegetables in so that they roast well.
Trim the woody ends from asparagus and halve radishes lengthwise. Try to keep all vegetables roughly the same size so they cook evenly. Spread vegetables on a baking sheet; don’t crowd them. Drizzle with olive oil, sprinkle with salt and pepper. Toss everything together to ensure even coating.
Slide the baking sheet into the oven and let the vegetables roast until they are tender and lightly browned, turning once half way through. This usually takes about 20-25 minutes depending on your oven and the thickness of the asparagus.
While the vegetables are roasting, whisk together whole grain mustard, Dijon mustard, red wine vinegar, garlic, honey and salt and pepper. Whisk until the vinaigrette is fully emulsified and creamy.
Once the vegetables are roasted, transfer them to a serving platter while they are still warm. Drizzle the mustard vinaigrette over the top.