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–+ servings
Green goddess pasta

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.
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 servings

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 

  1. Destem and chop up the parsley, basil, cilantro, chives, scallions and dill. They don't need to be perfect, but just roughly chopped.
  2. 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.
  3. Drain the pasta, but reserve 1/4 cup of starchy pasta water.
  4. 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.
  5. Add in the chopped herbs. Stir well. You want the pasta to still be warm so that the herbs wilt slightly.
  6. 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.
  7. Serve the pasta warm and top with the salted lemon almonds. And that's it!