GREEN GODDESS PASTA
This delicious green goddess pasta is the perfect light spring pasta dish. It is a pesto like sauce that gets super creamy from the avocado and goes with just about anything. This dish is nutrient dense as I use a whole grain pasta, leafy greens, and legumes. It even has a great amount of protein from the white beans, peas, nutritional yeast, cashews, and whole grain in the pasta.
If you need to you can replace the cashews with walnuts, sunflower seeds, or pine nuts depending on what you have on hand.
If you want your sauce thinner you can add more pasta water.
If you want to use a different pasta I'm sure a chickpea or brown rice pasta would work great as well but in my opinion with this sauce you can't even tell it's whole wheat.
Once summer comes around and their are fresh tomatoes & corn I think those would be great additions to this dish.
GREEN GODDESS PASTA RECIPE:
Time: 25 minutes
Yield: 5 servings
For the sauce:
1 cup basil
1 cup kale
1/2 cup cashews
1/4 cup nutritional yeast
1 lemon's juice
1 tsp salt
1 tbsp apple cider vinegar
1/2 cup pasta water
For the pasta:
1 package of whole wheat spaghetti
1 cup of peas
1 cup of white beans
1 cup of kale, chopped
Lemon zest & extra basil for garnish
*served with roasted asparagus
Cook pasta according to package instructions. (Save the pasta water) I recommend leaving it al dente as it will finish cooking in the pesto.
Combine all ingredients for sauce in a food processor or high speed blender and blend till creamy.
Add peas, kale, and white beans to a pan. Saute for 2-3 minutes or until kale is wilted. Add the pasta & pesto (may want to start with about a cup and add more if you need). Add about 1/3 cup of pasta water and stir till well combined cooking for another 2 minutes.
Serve with lemon zest & fresh basil.
Hope you enjoyed this delicious recipe!
Let me know if you try it :)