PASTA SALAD

In a high-sided container, combine the eggs, mustard, lemon juice, garlic, and salt. Whisk to combine.

Pour in the oil down the side of the container, making sure the oil stays in a single layer above the egg mixture.

Combine using an immersion blender at high speed until the mixture becomes thick and homogenous.

Store in an airtight container and refrigerate for up to 2 weeks.

Combine the carrots, bell pepper, celery, red onion, pasta, and herbs in a large bowl. Toss to combine the pasta salad ingredients and set aside.

In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, garlic powder, salt and pepper. Add water if resting overnight in the refrigerator.

Fold the dressing into the pasta salad mix until well combined.

Cover and refrigerate the pasta salad for at least 2 hours or up to 12 hours before serving.

For the Pesto

Bring a medium pot of water to a boil. Prepare an ice bath in a large bowl.

Add the basil leaves to the pot and cook for 15-20 seconds or until the leaves turn a more vibrant green. Quickly, using a slotted spoon, remove the basil leaves from the boiling water and transfer them directly into the prepared ice bath.

Remove the basil from the ice bath and squeeze out any excess water. Set the basil leaves aside until ready to use.

Combine the garlic, salt, and pine nuts in the bowl of a food processor. Pulse the ingredients until they are the consistency of sand.

Add the reserved basil leaves and cheese to the food processor and process until the ingredients are combined.

With the food processor running, slowly pour the olive oil down the feed spout. Continue processing until the sauce is thoroughly combined and homogenous.

Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator for up to 1 week.

For the Pesto Pasta Salad

Bring a large pot of water to a boil. Season with kosher salt.

Prepare an ice bath in a large bowl.

Add the green beans to the water and boil for 2 ½ - 3 minutes or just until al dente. Using a slotted spoon, tongs, or a metal spider, remove the green beans from the water and transfer them to the prepared ice bath. Allow the green beans to cool for 1-2 minutes, then drain and set aside until ready to serve.

Bring the water in the large pot back to a boil, then add the dried pasta. Cook until al dente according to the box instructions.

Remove the pasta using a slotted spoon or metal spider, then rinse the pasta to cool it down. Set aside in a large bowl.

Bring the water in the large pot back to a boil, then stir in the vinegar.

Add the potatoes to the water and cook until tender when cut with a paring knife, about 6-8 minutes.

When ready to serve, add the green beans, potatoes, and mozzarella to the large bowl containing the pasta. Pour the pesto overtop of the other ingredients and toss to combine.

Season to taste with salt and pepper.

Cover and refrigerate the pasta salad for at least 2 hours or up to 12 hours before serving.

When ready to serve, garnish with a drizzle of extra virgin olive oil.

For the Fresh Ricotta

Add the milk to a large pot. Heat the milk over medium heat until just before simmering, the milk should start to foam at the surface with just a few bubbles around the edges.

Turn off the heat and stir in the lemon juice and salt. Let the mixture sit for 5-10 minutes or until the mixture has started to separate into white chunks and yellow-ish liquid (whey).

Using a slotted spoon, remove the cheese curds from the pot and transfer them to a cheesecloth-lined sieve placed over a bowl.

Allow the cheese curds to drain for 45 minutes - 1 hour (depending on your desired consistency).

Use immediately or transfer the strained curds to an airtight container and refrigerate for up to 2 days before serving/using.

For the Spring Pasta Salad

Bring a large pot of water to a boil. Prepare an ice bath in a large bowl.

Season the boiling water with salt, then add the asparagus and cook for 2-3 minutes or until tender. Transfer the asparagus out of the boiling water and into the ice bath using a slotted spoon.

Bring the water back to a boil, then add the peas and cook for 60-90 seconds or until the peas have turned bright green. Transfer the peas into the same ice bath using a slotted spoon.

Drain the ice bath and reserved the blanched vegetables in a large bowl.

Add the radishes, herbs, and pasta to the large bowl and toss to combine the pasta salad ingredients.

In a small bowl, whisk together the olive oil, mayonnaise, lemon juice and zest, anchovy paste (if using), and season to taste with more salt and pepper.

Fold the dressing mixture into the pasta salad mix until well combined.

Cover and refrigerate the pasta salad for at least 2 hours or up to 12 hours before serving.

When ready to serve, dollop the ricotta over top of the pasta salad and serve.