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-green pasta for my family. It’s super-easy to make and full of flavor from lemons, chives, and tarragon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 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)
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
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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.
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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.
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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.
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Serve garnished with the remaining chives.