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.
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
- 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.