Vibrant pasta tossed with peas, fresh herbs, and creamy green goddess dressing for a light spring meal.
# What You'll Need:
→ Pasta
01 - 8 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 small cucumber, thinly sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 spring onions, thinly sliced
07 - 1 small avocado, diced
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon leaves, optional
14 - 2 tablespoons fresh lemon juice
15 - 1 small garlic clove
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Garnish
19 - 2 tablespoons toasted pine nuts, optional
20 - Extra fresh herbs such as parsley, chives, and basil
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the final 2 minutes of cooking, add the peas and sugar snap peas. Drain through a colander and rinse under cold water to halt the cooking process. Set aside to cool.
02 - While the pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon if using, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green in color. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the green goddess dressing over the salad and toss gently to coat all ingredients evenly and thoroughly.
05 - Garnish with toasted pine nuts and extra fresh herbs before serving. Serve chilled or at room temperature as desired.
