We’re big pasta fans here! There are so many delicious pasta dishes out there to try… all those delicious carb bombs! Something that, unfortunately, can’t be denied. Loads of carbs. However, if you counteract the carbs with a few veggies, like I did here with the Green Goddess Pasta, the carbs are not as bad I guess… at least that’s what I am telling myself…
There are plenty of people (and studies) that tell you not to eat too many carbohydrates. As a diabetic, I have to admit – less is more in this case. Whenever I am in the mood for pasta, I have to decide – regular or wholemeal pasta. The one with wholemeal flour is much better for my blood sugar level. Generally I go for the »healthier« stuff, but sometimes… I got to eat good old regular pasta. Sorry, not sorry.
Regular pasta is not bad, of course. It’s all about the dosage. As long as you don’t shove two large bowls of pasta down every night right before going to bed, you should be fine. Although, I am pretty sure that there are people out there who are fine with that. If I did that, my sleep that night would be absolutely horrible, and I would toss and turn all night. My stomach would work overtime and not like it at all.
Anyway. Green Goddess Pasta is, as the name suggests, a little greener than other pasta dishes. This is partly due to the pesto and then, of course, the green veggies used. Green asparagus, sugar snap peas, and regular peas. A lovely green mix.
The name »Green Goddess« actually comes from a salad dressing, but is now also used for various other dishes. Pasta, salad, sandwiches, dipping sauces… you name it. I use it here too because… well, the veggies are green. The salad dressing is made with mayonnaise – something I did not use here, of course. That would be »ewww«. Even though there are pasta salads that are made with mayonnaise.
If you’ve ever googled »Green Goddess Pasta«, you’ll probably have seen much greener versions of the dish. This is partly due to the pasta used, which might hold more green pasta sauce, and generally due to the structure of the sauce. If you use more pesto, for example, or add spinach and a creamy component such as sour cream, the whole dish will definitely get greener. However, we prefer the dish exactly as it is here. Green, but not St. Patrick’s Day green.
Gnocchi with Mushrooms, Spinach & Chorizo
Pasta with Meatballs & Spinach
Fettuccine al Limone with Green Asparagus
Stir-Fry Singapore Noodles with Pork
Creamy Tortellini Chicken Gratin
I got a lot more delicious pasta recipes here on the blog – if you are interested, just take a look at my pasta category. In case you like it green, you can also take a closer look at these recipes here: my delicious Soda Bread with Wild Garlic, Spring Onions & Cheddar or my Green Sandwiches. Both are very tasty and great for a picnic in the park or a party in your garden.
INGREDIENTS / ZUTATEN
(3-4 persons)
17.6 oz. (500g) pasta (e.g. Castellane pasta*)
some olive oil for frying
1 bunch of green asparagus, cut into pieces
5.3 oz. (150g) sugar snap peas
3.5 oz. (100g) frozen green peas
2-3 garlic cloves, finely chopped
3-4 tbsp. pesto Genovese or arugula pesto
1.8 oz. (50g) Parmesan, grated (plus more for serving)
some chili flakes (optional)
salt, pepper
(3-4 Personen)
500g Pasta (z.B. Castellane*)
Olivenöl zum Anbraten
1 Bund grüner Spargel, in Stücke geschnitten
150g Zuckerschoten
100g grüne Erbsen (TK-Ware)
2-3 Knoblauchzehen, fein gehackt
3-4 EL Pesto Genovese oder Rucola Pesto
50g Parmesan, gerieben (plus mehr zum Servieren)
einige Chiliflocken (optional)
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies – clean the asparagus and cut it into 3cm pieces. Wash and dry the sugar snap peas, remove dry ends if necessary. Peel and finely chop the garlic. Grate the Parmesan finely. Keep all ingredients ready for cooking.
2. Cook the pasta according to the instructions on the box until »al dente« – my Castellane pasta took about 9 minutes until done.
3. While the pasta is cooking, heat up a Dutch oven or large frying pan with some olive oil. Add the asparagus, sugar snap peas, green peas, and garlic, and sauté for a few minutes until the vegetables have softened a little.
4. Drain the pasta – reserve a cup of the pasta water. Add the pasta to the Dutch oven with the veggies. Add the pesto and grated Parmesan as well and mix to combine. Gradually add some pasta water and stir well until the pasta and veggies are coated with a creamy sauce. Season the pasta with chili flakes (optional), salt and pepper. Serve in bowls, sprinkle with some extra grated Parmesan, and serve immediately.
1. Als Erstes das Gemüse vorbereiten – dazu den Spargel säubern und in etwa 3cm lange Stücke schneiden. Die Zuckerschoten waschen, trocknen und ggf. trockene Enden entfernen. Den Knoblauch schälen und sehr fein hacken. Den Parmesan fein reiben. Alles bereitstellen.
2. Die Pasta nach Packungsanleitung in einem Topf mit Salzwasser »al dente« kochen – meine Castellane Nudeln haben etwa 9 Minuten gebraucht.
3. Während die Pasta kocht, einen großen Topf mit Öl erhitzen. Spargel, Zuckerschoten, Erbsen und Knoblauch dazugeben und einige Minuten anbraten, bis das Gemüse etwas weicher geworden ist.
4. Die fertigen Nudeln abgießen – eine Tasse vom Nudelwasser dabei auffangen. Die Nudeln in den Topf mit dem Gemüse geben. Pesto und geriebenen Parmesan dazugeben und alles gut vermengen. Nach und nach etwas Nudelwasser dazugeben und gut unterrühren, bis die Nudeln und das Gemüse von einer cremigen Soße überzogen sind. Mit Chiliflocken (optional), Salz und Pfeffer würzen. In Schüsseln anrichten, mit etwas zusätzlichem geriebenem Parmesan bestreuen und sofort servieren.
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Here is a version of the recipe you can print easily.
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Simple Green Goddess Pasta
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 00:20
- Yield: 3 1x
- Category: Pasta
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
A simple and easy pasta dish we love to prepare on weeknights: Simple Green Goddess Pasta. One of our favorite pasta dishes of all time!
Ingredients
17.6 oz. (500g) pasta (e.g. Castellane pasta*)
some olive oil for frying
1 bunch of green asparagus, cut into pieces
5.3 oz. (150g) sugar snap peas
3.5 oz. (100g) frozen green peas
2-3 garlic cloves, finely chopped
3-4 tbsp. pesto Genovese or arugula pesto
1.8 oz. (50g) Parmesan, grated (plus more for serving)
some chili flakes (optional)
salt, pepper
Instructions
1. Start by preparing the veggies – clean the asparagus and cut it into 3cm pieces. Wash and dry the sugar snap peas, remove dry ends if necessary. Peel and finely chop the garlic. Grate the Parmesan finely. Keep all ingredients ready for cooking.
2. Cook the pasta according to the instructions on the box until »al dente« – my Castellane pasta took about 9 minutes until done.
3. While the pasta is cooking, heat up a Dutch oven or large frying pan with some olive oil. Add the asparagus, sugar snap peas, green peas, and garlic, and sauté for a few minutes until the vegetables have softened a little.
4. Drain the pasta – reserve a cup of the pasta water. Add the pasta to the Dutch oven with the veggies. Add the pesto and grated Parmesan as well and mix to combine. Gradually add some pasta water and stir well until the pasta and veggies are coated with a creamy sauce. Season the pasta with chili flakes (optional), salt and pepper. Serve in bowls, sprinkle with some extra grated Parmesan, and serve immediately.
Notes
Let your creativity shine in the kitchen!
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