This vibrant green goddess pasta celebrates spring’s bounty with crisp asparagus, sweet peas and a creamy herb dressing. Ready in just 15 minutes, it’s the new go-to recipe for when you need something quick, easy and utterly delicious.
The creamy green dressing transforms simple pasta into an irresistible salad perfect for entertaining spreads or weeknight dinner.
Ingredients
Method
Slice the asparagus stems 2cm thick, leaving the tips whole.
Cook pasta for 10 minutes or until just al dente, add asparagus and peas and cook for 1 minute, covered with a lid. Reserve ¼ cup pasta cooking water. Drain and refresh.
To make Green Goddess Dressing, combine the crème fraîche, yoghurt, basil, dill, parsley, garlic powder, lemon juice, rind and oil in small food processor or hand stick blender. Season well with salt and pepper and blend until smooth and light green.
Toss pasta, reserved cooking water, asparagus and peas with green goddess dressing. Add rocket; toss to combine.
Serve green goddess pasta topped with basil leaves.
Pasta cooking tip
Covering the saucepan with a lid when you add the asparagus and peas will allow the water to come back up to a boil fast, making sure you don’t overcook your pasta or vegetables.
What is green goddess dressing?
Green goddess sauce is a creamy, herb-packed dressing that coats pasta beautifully while adding nutrients and colour to your dish. We’ve made it with crème fraiche, yoghurt, fresh basil, dill, parsley, lemon juice and olive oil. Blended until smooth, this vibrant green sauce delivers fresh, tangy flavours.
Can I make green goddess pasta ahead?
This pasta salad can be made up to 24 hours ahead up to step 3. Store the pasta and vegetable components, and dressing separately in the refrigerator. Before serving, let it come to room temperature and continue recipe from step 4.
What to serve with green goddess pasta
Add a simple protein to this pasta – try grilled sliced chicken or hot smoked salmon.
