Extra-Green Pasta Salad
Published June 20, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Salt and pepper
- 1pound short-cut pasta (such as rigatoni, campanelle or fusilli)
- 3cups/8 ounces sugar snap peas
- 1cup frozen English peas
- 3packed cups/3½ ounces baby spinach
- 2packed cups/1½ ounces basil leaves, plus more for serving
- ½cup extra-virgin olive oil
- 2tablespoons white miso
- 1garlic clove, crushed
- Zest and juice from 1 lemon
- 4ounces Parmesan (or other firm salty cheese, such as feta or aged Gouda), thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
572 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 21 grams protein; 509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil, then throw in a handful of salt. Add the pasta, give it a stir and cook until al dente. Just before draining, add the snap peas and English peas to the boiling water to barely soften, 20 to 30 seconds. Drain the pasta and peas and rinse lightly with cold water; set aside.
- Step 2
While the pasta water comes to a boil, place the spinach, basil, oil, miso, garlic and lemon zest and juice in a blender. Blend to a bright green purée. Taste and adjust seasoning with salt and a few grinds of pepper, then blend again.
- Step 3
Transfer the purée to a large bowl that is big enough to toss all the pasta. Add the pasta and peas and toss until coated. Season to taste with salt and pepper. Add the Parmesan and more basil leaves. Toss once more before serving.
Private Notes
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Cooking Notes
Shira K
Loved the amount of produce packed into this recipe - perfect for spring & summer, and so delicious! To bump up the protein content to make it a more filling/even healthier meal, we did the following: -Used chickpea pasta instead of regular pasta (*bonus - then it's gluten free too*) -Blended a package of silken tofu and a tbsp or so of nutritional yeast into the sauce -Roasted some salmon with herbs and put it on top We also added a bit of reserved pasta water to the sauce.
Jill
I just made this. Excellent! As is. I used rigatoni. I really enjoyed using fresh sugar snap peas from our garden. I used arugula instead of spinach. Packed--more like 4 cups than 3, and a mix of basil and mint, packed--more like 3 cups than 2. I also used about 5 cloves of garlic. The miso adds a perfect flavor. I didn't add more salt. I haven't added the parmesan and basil garnish yet. I saved pasta water just in case it needs more liquid after chilling. This is great! And so pretty!
Sally
I added walnuts and some broccoli heads to spinach and fresh basil before pulsing into a paste, and added edamame and small broccoli spears to boiled veg mixture (boiling for approx 1min or less). I also substituted chickpea elbow noodles for rigatoni pasta, and substituted nutritional yeast for Parmesan cheese. Delicious!
Elizabeth P
Lots of room for personalization. Needed to use some zucchini from the garden so added about 1/2 minute before other veggies. Make sure you take the stringy spines off the snap peas. This is a very light but flavorful pesto which can be used in so many ways
Ted M.
Garlic scapes! I already have made garlic scape pesto and eaten quite a bit of it so I am going to steer the remainer in this direction by adding some white miso, nutritional yeast and tofu or peas to it and maybe some other greens and blend it up, sauce up some rigatoni. Can't wait! Thanks for the ideas.
mafa
I make a version of this with shell pasta. I stir the frozen peas in with the just-cooked pasta, most of them go into a shell.
Ted M.
Garlic scapes! I already have made garlic scape pesto and eaten quite a bit of it so I am going to steer the remainer in this direction by adding some white miso, nutritional yeast and tofu or peas to it and maybe some other greens and blend it up, sauce up some rigatoni. Can't wait! Thanks for the ideas.
Elizabeth P
Lots of room for personalization. Needed to use some zucchini from the garden so added about 1/2 minute before other veggies. Make sure you take the stringy spines off the snap peas. This is a very light but flavorful pesto which can be used in so many ways
Jill
I just made this. Excellent! As is. I used rigatoni. I really enjoyed using fresh sugar snap peas from our garden. I used arugula instead of spinach. Packed--more like 4 cups than 3, and a mix of basil and mint, packed--more like 3 cups than 2. I also used about 5 cloves of garlic. The miso adds a perfect flavor. I didn't add more salt. I haven't added the parmesan and basil garnish yet. I saved pasta water just in case it needs more liquid after chilling. This is great! And so pretty!
Sally
I added walnuts and some broccoli heads to spinach and fresh basil before pulsing into a paste, and added edamame and small broccoli spears to boiled veg mixture (boiling for approx 1min or less). I also substituted chickpea elbow noodles for rigatoni pasta, and substituted nutritional yeast for Parmesan cheese. Delicious!
Shira K
Loved the amount of produce packed into this recipe - perfect for spring & summer, and so delicious! To bump up the protein content to make it a more filling/even healthier meal, we did the following: -Used chickpea pasta instead of regular pasta (*bonus - then it's gluten free too*) -Blended a package of silken tofu and a tbsp or so of nutritional yeast into the sauce -Roasted some salmon with herbs and put it on top We also added a bit of reserved pasta water to the sauce.
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