All-Green Veggie Pasta


All-Green Veggie Pasta

When spring is just around the corner and there’s a new abundance of flavorful fresh herbs, I love to make this all-greens pasta for my family. It’s super-easy to make and full of flavor from the lemons, chives, and tarragon.  
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • Kosher salt
  • 8 oz. pasta
  • 2 cups snap peas (trimmed & halved crosswise)
  • 1 bunch thin asparagus (trimmed & cut into 1 1/2-in. pieces)
  • 1 small bunch kale (stems removed, leaves finely chopped)
  • 1/2 cup extra virgin olive oil
  • 1 large bunch fresh chives (chopped)
  • Grated lemon zest from 1 lemon
  • 1 tablespoon lemon juice
  • Freshly ground pepper
  • 1 tablespoon fresh tarragon (chopped)


  1. Bring large pot of salted water to boil.
  2. Add pasta and cook as label directs.
  3. Add snap peas, asparagus, and kale to pot during last 2 minutes of cooking pasta, stirring occasionally.

  4. Save 1/2 cup cooking water, then drain pasta and vegetables.

  5. Combine olive oil, all but 2 tablespoons chives, lemon zest/juice, 1 teaspoon salt, and few grinds of pepper in blender.

  6. Add 3 tablespoons cold water and pulse until smooth, scraping down inside of blender.
  7. Transfer to large bowl and stir in tarragon, then drizzle with olive oil.
  8. Add pasta and vegetables to chive puree along with 1/4 cup cooking water, then season with salt and pepper.

  9. Toss well to coat, adding remaining cooking water to loosen if necessary.

  10. Serve topped with remaining chives.

Bon appétit!