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.
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.