I’m finally sharing this green goddess pasta and Rule #6: Avoid Food Products That Contain More Than Five Ingredients. A great guideline to keep in your back pocket! For this recipe, I religiously used spinach fettuccine for a while (I like the placebo of some extra green, but it’s still pasta); lately I’ve been using orzo. You can use any type of pasta you like: smaller, more piece-like varieties, like orzo, will hold up better in the fridge (ideal, if you don’t plan on eating it all in one go). And, of course, whole wheat pasta is the healthiest option.
But, if you use regular pasta, there’s no reason to feel guilty because you’re still getting a ton of veggies in this dish. I love the balance: it’s tasty, filling, and full of good-for-you goodness. It’s also quick to throw together and wonderful to serve to guests, especially vegetarian or vegan friends. Lately, I’ve been making it for friends who have just had babies, since it’s easy to make a big batch to reheat later.
You can play around with the vegetables: I always use something green, but I’ve switched up the pairings a time or two, depending on what’s in the fridge or looks good in the store. For this post I roasted broccoli, shaved Brussels sprouts and asparagus, and topped everything with parsley and green onions. In the past, I’ve added roasted green beans and marinated artichokes. Follow your heart.
I fancied it up this time by making a quick basil and pine nut pesto: you can use any pesto recipe you like. Previously, I’ve just tossed the pasta in a mixture of olive oil, butter, garlic, and lots of lemon juice, then sprinkled herbs on top. Obviously, that’s the way to go if you’re pressed for time.
If you do have time for pesto, I recommend a more liquid-y pesto for this green goddess pasta: it’s easy to pour and coats everything nicely. I never use measurements when making pesto, but I’ll give you an approximation of my formula below.
We don’t own a microwave: I’m not against them, but once you learn to live without one, it’s kind of like, why bother? My favorite way to reheat this pasta is in a skillet with a drizzle of olive oil or butter. The lemon won’t taste as fresh after a few days in the fridge—I like add another half a lemon as I’m reheating, to freshen it up.
I shop at a couple grocery stores and our farmer’s market; I’ve found the Whole Foods brand pasta is cheaper—along with many other packaged goods—than Sprouts (where I buy mostly produce and bulk dry goods). I love making pasta, but it’s time-consuming to make and cheap to buy. More episodes, coming soon, of the Katie-realizes-she-can’t-do-everything saga.
If you make this amazing (life-changing?) green goddess pasta, I wanna see! Tag me @katielepine and use the hashtag #eatingfoodrules.
- One small box of basil (stems removed)
- ⅛-1/4 cup of pine nuts (toasted or raw)
- 2-6 cloves of fresh garlic (peeled)
- ½ cup-1 cup olive oil
- Juice of 2-4 lemons
- One head of broccoli
- A bunch of asparagus
- 4-6 cups Brussels sprouts
- 1 large box of pasta (about six servings)
- ½-1 stick of butter
- One bunch of green onions
- Half a bunch of parsley (I like flat leaf for chopping, but curly works too)
- Grated parmesan to taste
- Salt and pepper to taste
- Start by washing and preparing the vegetables: I always slice the asparagus, break off the broccoli into pieces, and trim, then shave the Brussels sprouts (using my food processor). I generally roast them in a little olive oil, but you could roast them on parchment to cut down the fat.
- Roast the vegetables for 10-20 minutes. I prefer for the asparagus to still have some crunch, so I usually roast the broccoli and sprouts, then add the asparagus for the last 5-10 minutes.
- While the vegetables are roasting, combine the basil leaves, pine nuts, garlic cloves, and olive oil. Blend thoroughly to emulsify the oil, then add the lemon juice to make it even more pourable.
- Cook the pasta al dente according to package directions, then drain completely, toss in some olive oil and/or melted butter in a large mixing bowl to cool. If you add the hot vegetables too soon, you could cook the pasta more and make it gummy through untimely stirring.
- While the pasta and vegetables are cooling, chop the parsley and green onions, then grate the parmesan cheese.
- After the pasta has cooled, add the roasted vegetables and pesto, then stir to combine.
- Top with the herbs and cheese.
- Serve warm, or allow it to come to room temperature and store in the fridge, in an airtight container. It'll keep nicely for up to a week.