🍝 Pasta & noodles
Green goddess rigatoni
A bright green bowl with big spring lunch energy
⏱️ Time estimate: about 20 minutes
Rigatoni gets swirled through a silky green sauce made from peas, spinach, basil, tahini, lemon, garlic, and olive oil, then finished with seeds and nutritional yeast if you like.
Ingredients
- 250g rigatoni
- 100g frozen peas
- 70g spinach
- Large handful fresh basil
- 2 tablespoons tahini
- Zest and juice of 1 lemon
- 1 small garlic clove
- 3 to 4 tablespoons olive oil
- Salt and black pepper
Optional for serving
- Mixed seeds, like sesame, pumpkin, and sunflower
- Nutritional yeast
Instructions
- Cook the pasta. Boil the rigatoni in well-salted water according to the packet instructions. Reserve a couple ladlefuls of pasta water before draining.
- Blend the sauce. Cover the peas with boiling water in a bowl to thaw, then drain. Add them to a blender with the spinach, basil, tahini, lemon zest and juice, garlic, olive oil, a good pinch of salt, and plenty of black pepper. Blend until smooth and creamy, loosening with a splash of water until you have a silky, pourable sauce.
- Bring it together. Return the pasta to the pan and pour over the green goddess sauce over low heat. Add pasta water as needed until everything is glossy and well coated. Taste and adjust seasoning.
- Serve. Divide into bowls and top with mixed seeds for crunch, nutritional yeast for a cheesy little kick, and an extra drizzle of olive oil.
This one seems especially nice when you want something green and cheerful without much fuss.