Spring Green Goddess Pasta (Print version)

Fresh pasta tossed with peas, herbs, and creamy green goddess dressing for a bright, flavorful dish.

# What you’ll need:

→ 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 fresh 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 fresh herbs including parsley, chives, and basil

# Steps:

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 in the final 2 minutes of cooking. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
02 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon if using, lemon juice, garlic clove, olive oil, salt, and black pepper. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the prepared green goddess dressing over the salad and toss gently to coat everything evenly, ensuring all ingredients are well combined.
05 - Transfer the dressed salad to a serving dish. Garnish with toasted pine nuts and extra fresh herbs. Serve immediately or chill until ready to serve.

# Cooking tips:

01 -
  • It's a showstopper that comes together in under thirty minutes, leaving you time to actually enjoy your guests instead of being stuck at the stove.
  • The creamy green goddess dressing tastes fancy but requires nothing fancier than a blender and fresh herbs you probably already have on hand.
02 -
  • Don't toss the avocado in with everything until just before serving, or it will turn brown and the texture becomes mushy—add it at the very end for that perfect creamy bite.
  • Make the dressing while the pasta cooks, but don't dress the salad more than an hour before eating, or the pasta will absorb too much liquid and become heavy instead of light and fresh.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes instead of buying pre-toasted ones—they're more flavorful and fresher, and the whole kitchen smells amazing.
  • Use an ice bath for your pasta instead of just cold water if you have the time, because it stops the cooking completely and keeps everything tender instead of slightly mushy.
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