Green Goddess Pasta
This Green Goddess Pasta is creamy, vibrant, and packed with kale, spinach, basil, and lemon. An easy 15-minute vegetarian dinner.
Ingredients
- 1 pound short pasta rigatoni, fusilli, or farfalle
- 2 cups packed baby kale stems removed
- 2 cups packed baby spinach
- 1 cup fresh basil leaves
- ⅓ cup extra virgin olive oil plus more as needed
- ¼ cup raw walnuts
- 2 –3 garlic cloves
- ½ cup freshly grated Parmesan cheese plus more for serving
- ¾ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- Juice of ½ lemon
- ¼ cup reserved pasta water
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup of the pasta water, then drain.
- Make the green goddess sauce: Add the kale, spinach, basil, olive oil, walnuts, garlic, Parmesan, salt, black pepper, and lemon juice to a food processor. Blend for 1–2 minutes, scraping down the sides as needed, until smooth and vibrant.
- Adjust the texture: With the food processor running, add a few tablespoons of reserved pasta water at a time until the sauce is creamy and spoonable.
- Toss and serve: Add the drained pasta to a large bowl or skillet. Spoon the green goddess sauce over the pasta and toss to coat, adding more pasta water as needed. Finish with extra Parmesan and freshly cracked black pepper.
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