Simple Pasta in the BEST  Green Sauce

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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Artichoke

INGREDIENTS

3

Cut the zucchini in half lengthwise and then each half lengthwise again. Then, cut crosswise into a large dice.

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Cut the Zucchini

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3

Gather the rest of the ingredients for the sauce – pick the leaves of the basil and mint, and zest the lemon.

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Prep the Rest

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3

When the water has reached a boil, add the spinach, kale, garlic clove and zucchini and cook for 1 minutes.

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Blanch some of the Veg

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3

Remove the blanched items after 1 minute and transfer to a blender and set aside.

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Transfer to the Blender

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3

Next, add the pasta to the boiling water and cook until al dente.  Toward the end of cooking, be sure to reserve 1 cup of pasta cooking water.

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Cook the Pasta

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3

Then, add the rest of the sauce ingredients to the blender – mint, basil, olive oil, peas, lemon zest and juice, parmesan, salt and pepper.

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Remove the Core

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3

Add 3/4 cup pasta water and blend the sauce on high until there are no specks left and it is a bright homogeneous green.

Blend the Sauce

3

Drain the pasta (don’t rinse it!) and add it back to the pot. Pour the sauce over and turn the heat onto medium-low. Stir to combine everything well.

Drain & combine 

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