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All-Green Veggie Pasta

All-Green Veggie Pasta

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


  • 8 oz gluten-free pasta
  • 2 cups snap peas, (trimmed, halved crosswise)
  • 1 bunch asparagus, (trimmed, cut into 1 1/2-inch pieces)
  • 1 small bunch kale, (destemmed, 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
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 tablespoon fresh tarragon, (chopped)


  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
  • During the last 2 minutes of cooking the pasta, add the snap peas, asparagus, and kale to the pot, stirring occasionally. Save a 1/2 cup of the cooking water, then drain the pasta and vegetables.
  • Combine the olive oil, all but 2 tablespoons of chives, lemon zest, lemon juice, salt, and a few grinds of pepper in a blender, then add 3 tablespoons of cold water and pulse it until it’s smooth. Transfer the puree to a large bowl and stir in the tarragon.
  • Add the pasta and vegetables to the large bowl along with the chive puree and ¼ cup of the cooking water, then season with salt and pepper. Tossing well to coat, add the remaining cooking water to loosen if necessary.
  • Serve garnished with the remaining chives.

Bon appétit!