Green Goddess Pasta Salad
Directions
- 1Boil pasta until al dente in salty water, drain and rinse well.
- 2In a saucepan, sauté asparagus with garlic until vibrant green and crunchy. Remove from heat and add to pasta along with remaining ingredients
- 3For the dressing: In a food processor, pulse basil and parsely until finely chopped. Add shallots + lemon juice and blitz again. As the food processor is running, slowly pour your olive oil in until you have a nice drizzable consistency. Add your parm + lemon zest + salt +pepper and pulse a bit more.
- 4Add remaining ingredients to the pasta.
- 5Add dressing in intervals to avoid over-saucing.
- 6Top with lemon zest, black pepper and parmesan.
- 7Cook pasta until al dente and rinse.
- 8Combine all ingredients in a large bowl.
- 9Mix dressing ingredients in a separate cup, then pour over the salad in increments to avoid over-saucing
Ingredients
- 1 lb Orecchiette pasta
- 1 bushel Asparagus, tough ends removed, cut into 2’’ pieces
- 2 handfuls Snap peas, halved vertically + cut in half
- 3 Garlic cloves, minced
- 8 Marinated artichoke hearts, halved
- 8 oz Mozzarella pearls
- 1 handful Green olives, halved
- 1 handful Arugula
- 1 handful Basil
- 1 handful Parsley
- 1 Shallot, sliced
- 1 Lemon, zested + juiced
- 1/4 cup Shredded parmesan
- 0.5 cup Olive oil
Equipment
food processor
Tips
- Avoid over-saucing by adding dressing in intervals.
- Use your heart when measuring ingredients.
- Don't exclude mozzarella pearls or anything crazy like that!
- Add more olive oil to the dressing if needed.
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