I shop local, buy seasonal produce, and try to not eat processed foods as much as I can. So, for this recipe I decided to use as much “green” as I could find and came up with this green pasta dish with a homemade creamy sauce based on a green goddess dressing. The avocado makes the sauce creamy, while the fresh herbs and citrus make it taste like spring.
1 box pasta (gluten-free if needed)
1 bunch of thin asparagus
½ bunch of fresh parsley
12 fresh basil leaves
4 sprigs of tarragon
1/2 cup reduced-fat sour cream or Greek yogurt
1 cup frozen peas, thawed
3 cups arugula
2-4 tablespoons olive oil
salt & pepper
Bring a large pot of water to a boil and cook your pasta of choice.
While the pasta cooks, prepare your dressing
Add the avocado, 2 tablespoons or more of olive oil, the juice from 1 lemon, the juice from 2 limes, all the fresh herbs, and sour cream to a blender or food processor.
Process everything on high for 20-30 seconds, or until smooth.
Scrape into a small bowl and set aside.
Strain cooked pasta and set aside.
Sauté asparagus and peas in a pan with olive oil until cooked.
Mix pasta, asparagus, peas, arugula, and dressing all together. Season with salt and pepper and serve cold or as is.