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
Ingredients
- 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)
Instructions
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Bring large pot of salted water to boil.
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Add pasta and cook as label directs.
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Add snap peas, asparagus, and kale to pot during last 2 minutes of cooking pasta, stirring occasionally.
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Save 1/2 cup cooking water, then drain pasta and vegetables.
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Combine olive oil, all but 2 tablespoons chives, lemon zest/juice, 1 teaspoon salt, and few grinds of pepper in blender.
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Add 3 tablespoons cold water and pulse until smooth, scraping down inside of blender.
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Transfer to large bowl and stir in tarragon, then drizzle with olive oil.
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Add pasta and vegetables to chive puree along with 1/4 cup cooking water, then season with salt and pepper.
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Toss well to coat, adding remaining cooking water to loosen if necessary.
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Serve topped with remaining chives.