Green Goddess Pasta Recipes

GREEN GODDESS PASTA SALAD

Steps:

• Get the water boiling: Set a large pot of water (about 3 quarts) with 1 tablespoon salt over high heat and bring it to a boil.
• Meanwhile, make the dressing: Zest the lemons and set it aside. You will add it to the pasta salad later. Juice the lemons-you'll need about 3 tablespoons of lemon juice. In a blender, add the lemon juice, olive oil, basil, spinach, garlic, cashews, nutritional yeast, salt, and black pepper, and blend until very smooth.
• Cook the pasta and vegetables: When the water comes to a boil, add the pasta. About 2 minutes before the pasta is cooked-follow the cook time suggested on the packaging-add the frozen peas and asparagus to the pot. Cook for the remaining 2 minutes, then drain everything into a colander set in the sink. Rinse with cold tap water to stop the pasta, peas, and asparagus from cooking further in the residual heat. Leave the colander in the sink to drain thoroughly.
• Toss the pasta salad: In a large bowl, add the cooled pasta, peas, and asparagus, plus the fennel, olives, chives, scallions, and lemon zest. Pour in the dressing and toss until everything is evenly coated. Season to taste with more salt and black pepper.
• Serve: Enjoy the pasta salad chilled-pop it in the fridge for up to a day-or right away at room temperature. Refrigerate leftovers in an airtight container for up to 3 days. Did you love the recipe? Leave us stars below!

GREEN GODDESS DRESSING

Steps:

• In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

GREEN GODDESS PASTA SALAD

Steps:

• In a pot of heavily salted water, cook the tortellini according to the package directions.
• Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal 1/4 cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for 3/4 cup, and set it aside. (Reserve any remaining fennel for another use.)
• Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
• As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it's still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
• Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.
• To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.

GREEN GODDESS PASTA

Steps:

• In a one qt saucepan over low heat melt the faux butter and add the hing. Set aside.
• In a 4-6 qt stockpot over high heat, combine the water with about 1 1/2 tbs salt. Bring the water to a boil, add macaroni, and cook according the package directions until al dente. Stir in zucchini a zucchini, broccoli and kale before noodles are done, about 1 minute.
• Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return the mixture to the pot and stir in the hing butter, pepper, and 3 tbs pine nuts, and the remaining 1/4 tbs salt. Tranfer pasta to plates or platter. Garnish with remaining pine nuts and serve.