Green Goddess Casarecce Recipe
Sugar snap peas, broccoli, spinach, french beans, parmesan
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Ingredients
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Pasta & cooking liquids
Green vegetables
Green goddess sauce
Finishes & garnish
Method
Pasta & vegetables
Boil pasta
Bring a large pot of water to a rolling boil with 1 tablespoon kosher salt. Add 12 oz casarecce and cook until al dente according to package instructions (usually 9–11 minutes), stirring occasionally.
Blanch vegetables
Five minutes before the pasta is done, add the broccoli and french beans to the boiling pasta water. After 2 minutes, add the sugar snap peas and blanch for 1 more minute. Use a slotted spoon or spider to transfer the vegetables to a bowl of ice water to stop cooking and preserve color.
Finish pasta
When pasta reaches al dente, reserve 1 cup of the cooking water, then drain the pasta. Return pasta to the pot off the heat.
Wilt spinach
Add the fresh spinach to the hot drained pasta; toss gently. The residual heat will wilt the spinach in 30–60 seconds.
Green goddess sauce
In a blender or food processor combine 1 cup basil, 1 cup parsley, 2 tbsp chives, 1 tbsp mayonnaise, 1 tbsp Greek yogurt, 3 tbsp olive oil, 2 tsp lemon juice, 1 clove garlic, 1 tsp capers, and the anchovy if using. Blend until smooth, scraping down the sides as needed. With the motor running, stream in up to 2–4 tablespoons of the reserved pasta water (or plain water) to thin the sauce to a creamy, pourable consistency. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust lemon, salt, or oil as needed.
Combine & finish
Add the blanched broccoli, french beans, and sugar snap peas to the pot with the pasta and wilted spinach. Pour the green goddess sauce over the pasta and vegetables. Toss gently to coat, adding reserved pasta water a few tablespoons at a time if the mixture seems dry, until the sauce clings to the pasta.
Stir in 3 tablespoons grated Parmesan and 1 teaspoon lemon zest. Adjust seasoning with salt and cracked black pepper to taste.
Transfer to a serving bowl or plates. Drizzle 1 teaspoon extra-virgin olive oil over the top and finish with an extra dusting of Parmesan and a grind of black pepper. Serve immediately.