Spring Green Goddess Pasta (Printer View)

Vibrant pasta with peas, fresh herbs, and a creamy green goddess dressing, perfect for spring.

# Components:

→ Pasta

01 - 8 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 small cucumber, thinly sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 spring onions, thinly sliced
07 - 1 small avocado, diced

→ Green Goddess Dressing

08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon leaves, optional
14 - 2 tablespoons lemon juice
15 - 1 small garlic clove
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons toasted pine nuts, optional
20 - Extra chopped herbs including parsley, chives, and basil

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the peas and sugar snap peas during the final 2 minutes of cooking. Drain and rinse under cold water to halt the cooking process. Set aside to cool.
02 - While pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon if using, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the dressing over the salad and toss gently to coat everything evenly, ensuring all ingredients are well combined.
05 - Top with toasted pine nuts and extra fresh herbs before serving chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can have lunch ready before you've finished your first cup of coffee.
  • The green goddess dressing is so creamy and herbaceous that even people who claim they don't like salad tend to ask for seconds.
  • It tastes just as good the next day, making it the perfect dish to prep ahead for busy weeknights or weekend gatherings.
02 -
  • Add the avocado only when you're ready to serve or within an hour of assembling, otherwise the lemon juice will slow browning but won't prevent it entirely, and you'll end up with brown-spotted pieces that taste fine but look sad.
  • The dressing can be made up to two days ahead and stored in the refrigerator, which means you can do the hardest part of this recipe on a Tuesday and have it ready for Thursday dinner.
03 -
  • Invest in good scissors for cutting fresh herbs if you don't already have them, because they're faster than a knife and create less bruising, which means your dressing will be brighter and more vibrant.
  • Make double the amount of dressing and keep it in a jar in the refrigerator for up to a week, because you'll find yourself spooning it over roasted vegetables and grain bowls and wondering how you ever lived without it.
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