This pasta makes me excited for dinner the moment I open my eyes for the day. Not to be dramatic, but this green goddess sauce is a winner. I originally made the sauce for my salad dressings for the week, and as I thought about adding grains to my bowls it dawned on me- this would be similar to a pesto pasta dish. I had to try it and I'm so glad I did. It was as simple as making the sauce/dressing ahead of time for the week, boiling pasta, and combining the two on the stove top to warm. I am even thinking it could be a good cold pasta dish for the warmer months that are slowly coming. I added chicken for protein, even though my chickpea pasta is also full of it. It's also fun to mix up my entrees throughout the week, and what better way to kick off St. Patricks day than with a green sauce! It can go on your salad bowls, or pasta bowls like the one pictured. Let me know if you try it!
Ingredients:
-1 avocado
-2 cloves garlic
-1 shallot
-Juice of 2 lemons
-1/2 cup olive oil
-1/3 cup chives, chopped
-1/3 cup cilantro, chopped
-1/4 cup basil leaves, plus to garnish
-1 tbsp apple cider vinegar
-1/4 cup water (if desired for consistency)
-2 tsp salt
-2 cups pasta of choice
Directions:
Chop your herbs, and then combine all ingredients into a blender and blend. You may need to add water by tablespoon here if you want a thinner consistency.
Boil pasta according to directions. I used Trader Joe's GF quinoa and brown rice pasta here.
Combine about 1/2cup- 1 cup of dressing with cooked pasta on a warmed skillet. You may have to play by ear here- you can save some green goddess sauce for later in the week, or combine it with all the pasta and meal prep it there. Like I said above, it would make a good cold pasta as well, or you can simply reheat it when ready to eat.
Add protein source if desired, and garnish with fresh basil. Enjoy!
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