Green Goddess Pasta
If you're looking for a spring dinner party main that's both stunning and delicious, this is it.
We blend blanched green veg and herbs with mascarpone, parmesan, and white beans to create an ultra-creamy, herbaceous sauce that coats every piece of pasta. The result is an emerald-green pasta that tastes like spring and looks incredible on the table.
It's vegetarian-friendly on its own, but we served it with crispy sesame chicken cutlets and it was absolutely delicious. The pasta can be partially prepped ahead, which makes hosting 10x easier.
Ingredients:
1/4 cup olive oil
10 ounces spinach
1 bunch kale (about 5 oz)
4 ounces fresh basil
1 cups shallots, roughly chopped (about 2 shallots)
3 garlic cloves, chopped
2 lbs Mezzi Rigatoni pasta
1/2 cup mascarpone (about half container)
3 tablespoons lemon juice (about 1.5 lemons)
1 can white beans (navy, cannellini, or butter beans), drained
1.5 cups parmesan, finely grated, plus more to serve
1.5 cups pasta water, reserved
1 teaspoon salt
1 teaspoon pepper
3 tbsp butter, cubed
Optional garnish: arugula micro greens
Step 1
Heat olive oil in a skillet over medium heat. Add shallots and a pinch of salt, cooking until softened, about 4 to 5 minutes. Add garlic and cook another minute until fragrant.
Step 2
Prep the ice bath: Fill a large bowl with ice and cold water and set it next to the stove. This process is what keeps your greens vivid!
Step 3
Blanch the greens: bring a large pot of water to a boil. Once boiling, add kale, spinach, and basil for 60 seconds then remove all greens from the water with a slotted spoon. Transfer immediately to the ice bath. Once greens are cooled, drain and squeeze out as much water as possible.
Step 4
Bring a large pot of generously salted water to a boil. Cook pasta per package instructions until al dente. Before draining, reserve about 1.5 cups pasta water. Drain pasta and set aside.
Step 5
Blend the sauce: Add the blanched greens and sautéed aromatics to a blender. Add mascarpone, 3 tablespoons lemon juice (about 1.5 lemons), 2 cups parmesan, and 1 can drained white beans. Blend on high until completely smooth. Add pasta water about 1/4 cup at a time to loosen as needed. Season with salt and pepper.
Step 6
Return drained pasta to the pot over low heat. Pour the sauce over and toss well, adding reserved pasta water a splash at a time until pasta is fully coated in the sauce. Add cubes of butter and toss until melted and the sauce is glossy. Divide into bowls and finish with extra parmesan and a crack of black pepper. Optional, garnish with purple arugula micro greens. We love how the purple looks with the bright green sauce!
