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


  • 8 oz gluten-free pasta
  • 2 cups snap peas (trimmed and halved crosswise)
  • 1 bunch asparagus (trimmed and cut into 1 1/2-inch pieces)
  • 1 small bunch kale (destemmed and 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)


  1. Bring a large pot of salted water to a boil.

  2. Add the pasta and cook as the box directs.

  3. During the last 2 minutes of cooking the pasta, add snap peas, asparagus, and kale to the pot, stirring occasionally.

  4. Drain the pasta and vegetables when done, saving ½ cup of the cooking water.

  5. Combine olive oil, all but 2 tablespoons of the chives, lemon zest, lemon juice, salt, a few grinds of pepper, and 3 tablespoons of cold water in a blender, then pulse it until smooth.

  6. Transfer the puree you just made into a large bowl and stir in the tarragon.

  7. Add pasta and vegetables to the large bowl along with the puree and ¼ cup of the cooking water, then season with salt and pepper.

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

  9. Serve pasta with greens and garnish with remaining chives.

Bon appétit!