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


  • 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)


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.

  2. 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.

  3. 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.

  4. 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.

  5. Serve garnished with the remaining chives.

Bon appétit!