Green Goddess Pasta
This isn't your average green goddess pasta salad, it's not even a pasta salad. This is a warm 15-minute, fresh, flavorful pasta dish that uses all the herbs found in green goddess dressing, goat cheese plus salted lemon almonds to create the perfect mixture of creamy and crunch.
Ingredients
- 1 cup parsley about a handful
- 1 cup cilantro about a handful
- 1/2 cup basil about 1/2 of a handful
- 2 stalks scallions
- 1/4 cup chives
- 1/4 cup dill
- 8 ounces dried pasta of choice I used gigli
- 1 large lemon
- 4 ounces crumbled goat cheese or feta cheese
- 1/3 cup slivered almonds
- 1 tbsp olive oil
- salt & pepper to taste
Instructions
- Destem and chop up the parsley, basil, cilantro, chives, scallions and dill. They don't need to be perfect, but just roughly chopped.
- Bring a large pot of water to a boil, salt the water generously and boil your pasta of choice according to the instructions, mine took about 7 minutes to become al dente.
- Drain the pasta, but reserve 1/4 cup of starchy pasta water.
- Add the goat cheese, pasta water and drained pasta to a bowl, mix until the cheese is evenly distributed and slightly melty. Squeeze in the juice from 1/2 of a lemon and stir again.
- Add in the chopped herbs. Stir well. You want the pasta to still be warm so that the herbs wilt slightly.
- Optional, but highly encouraged - take two minutes to toast the slivered almonds in a skillet on medium heat. Add in the olive oil, juice from 1/2 of a lemon and salt to taste. Stir until the almonds are golden brown and fragrant.
- Serve the pasta warm and top with the salted lemon almonds. And that's it!