Green Goddess Pasta Salad
Ingredients
- 2 lemons lemons
- 1/2 cup olive oil
- 1 1/4 cups basil leaves
- 1 cup spinach leaves
- 2 cloves garlic
- 1/4 cup raw cashews
- 1/3 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 1 pound pasta shells
- 1 1/2 cups frozen peas
- 12 spears asparagus
- 1 fennel bulb fennel bulb
- 6 ounces green olives
- 3 tablespoons chives
- 3 scallions scallions
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Instructions
- Set a large pot of water (about 3 quarts) with 1 tablespoon salt over high heat and bring it to a boil.,Simply Recipes / Lori Rice
- While the water is boiling, zest the lemons and set it aside. You will add it to the pasta salad later. Juice the lemons—you’ll need about 3 tablespoons of lemon juice.,In a blender, add the lemon juice, olive oil, basil, spinach, garlic, cashews, nutritional yeast, salt, and black pepper, and blend until very smooth.,Simply Recipes / Lori Rice,Simply Recipes / Lori Rice
- When the water comes to a boil, add the pasta. About 2 minutes before the pasta is cooked—follow the cook time suggested on the packaging—add the frozen peas and asparagus to the pot. Cook for the remaining 2 minutes, then drain everything into a colander set in the sink.,Rinse with cold tap water to stop the pasta, peas, and asparagus from cooking further in the residual heat. Leave the colander in the sink to drain thoroughly.,Simply Recipes / Lori Rice,Simply Recipes / Lori Rice
- In a large bowl, add the cooled pasta, peas, and asparagus, plus the fennel, olives, chives, scallions, and lemon zest. Pour in the dressing and toss until everything is evenly coated. Season to taste with more salt and black pepper.,Simply Recipes / Lori Rice
- Enjoy the pasta salad chilled—pop it in the fridge for up to a day—or right away at room temperature.,Refrigerate leftovers in an airtight container for up to 3 days.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Lori Rice
Source
Original recipe: View Original
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