Green Goddess Pasta with Avocado Sauce | CookOS

Green Goddess Pasta

Name: Green Goddess Pasta with Avocado Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 oz orecchiette pasta; 1 cup frozen peas; 1 large ripe avocado; ½ cup packed fresh spinach leaves; ⅓ cup chopped fresh chives; ⅓ cup fresh parsley leaves; 3 tbsp fresh lemon juice, plus 1 tsp lemon zest; 1 tbsp fresh tarragon; 2 anchovy filets, rinsed and patted dry; ¼ tsp garlic powder; ¼ cup water; 2 tbsp olive oil; 2 tsp salt; ½ tsp salt; ¼ tsp ground black pepper

Green goddess pasta combines tender orecchiette with a vibrant, herbaceous avocado sauce brightened by fresh tarragon, parsley, chives, and lemon. The anchovy filets add subtle umami depth without fishiness.

🌍Italian 🥗Vegetarian 🏷️10 ingredients or less 🏷️10 min prep 🏷️Dinner 🏷️Family-friendly Lunch

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Total

20 min

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

10 oz orecchiette pasta
1 cup frozen peas
1 large ripe avocado
½ cup packed fresh spinach leaves
⅓ cup chopped fresh chives
⅓ cup fresh parsley leaves
3 tbsp fresh lemon juice, plus 1 tsp lemon zest
1 tbsp fresh tarragon
2 anchovy filets, rinsed and patted dry
¼ tsp garlic powder
¼ cup water
2 tbsp olive oil
2 tsp salt
½ tsp salt
¼ tsp ground black pepper

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Instructions

1
Place 8 oz orecchiette pasta, 1 cup frozen peas, and 2 tsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Place pot inside the Suvie Starch Cooker. Input settings and cook now.
2
Combine 1 avocado, ½ cup packed fresh spinach leaves, ⅓ cup fresh chives, ⅓ cup fresh parsley, 3 tbsp fresh lemon juice, 1 tbsp fresh tarragon, 2 anchovy filets, ¼ tsp garlic powder, ¼ cup water, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper in a blender. Process ingredients on low speed for 1 minute.
3
Stop blender and scrape down the sides. Process dressing on high until creamy and thick, about 4 minutes, scraping down the sides as needed. Season with salt and pepper to taste.
4
Once the pasta has cooked, drain well and transfer to a large bowl. Pour green goddess dressing over the top, stirring to combine. Divide between bowls and top with lemon zest.

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Tips & Notes

Pro tips

Blanch or warm the peas gently after cooking pasta to keep them tender; cold peas can firm up the sauce.
Blend the sauce ingredients in a food processor until smooth but still herbaceous—over-processing dulls the fresh herbal bite.
Add the lemon juice to the avocado immediately after cutting to minimize oxidation and browning.
Taste and adjust salt carefully; anchovies add saltiness, so season at the end.

Substitutions

Orecchiette → penne or fusilli (shapes with texture to hold sauce)
Fresh tarragon → fresh dill or additional parsley (adjust to taste—tarragon has anise notes)
Anchovy filets → 1 tsp fish sauce or omit entirely for vegetarian
Frozen peas → fresh blanched peas or green beans (cooking time varies)

Storage & make-ahead

Store dressed pasta in an airtight container in the refrigerator for up to 1 day; the avocado will darken over time. Reheat gently with a splash of water or lemon juice.

Common Questions

Can I make green goddess pasta ahead of time?

The pasta can be cooked and dressed up to 2 hours ahead, but the avocado sauce will begin to brown. Store the sauce separately and toss just before serving for best color and texture.