Throughout my military journalism career, one of the big jokes/lessons I heard over and over was to never start an article by mentioning the weather. Well hey, I’m breaking that rule today because seriously I am SO happy with spring finally being here! Who’s with me?
All this wonderful T-shirt weather has me excited for fresh spring produce and the beginning of outdoor market season. I love that spring is the time where we start to transition from heavier dishes to lighter and fresher meals (at least in my household)-. I loved being held down by a warm and hearty soup in the winter, but those days are over! Bring on the light but satisfying salads with fresh avocados, bring on the sweet and tangy lemonades and cocktails!
Not only are fresher foods pretty tasty, most of the foods are also on the lighter side and are easier to whip up. This is one of the reasons why I love this 30 minute pasta verde.
Although it seems like there’s a lot going on here ingredient and step wise, it’s actually quite simple and goes pretty quickly if you make sure you have everything placed and ready before you begin (a phrase called Mise en Place.) This 30 minute pasta verde dish is great as a side at your next summer barbecue or dinner party at home.
I love that it could be served warm or cool, and that it packs a flavorful punch while maintaining a light texture. Also, I’d be lying if I said I didn’t love the color!
This is kind of an afterthought, but I think adding some baked or grilled chicken or bacon would compliment this dish nicely if you prefer some meat. Let me know if you try it- I think I might next time I make this dish!
- 6 green onions, chopped finely
- 2 garlic cloves
- 2 to 3 lemons (2 teaspoons grated lemon peel, 3 tablespoons lemon juice)
- 3 cups loosely pack parsley leaves, stems removed
- 3 cups loosely packed basil leaves
- 1/3 cup sliced green olives with pimentos, drained
- 1 (3.5 ounce) jar of capers, drained
- 1/4 teaspoon crushed red pepper flakes
- 1 cup shredded Parmesan and Romano cheese blend
- 1 cup olive oil
- 1 package of trottole or cellentani pasta
- Begin cooking one package of trottole or cellentani noodles according to the package’s directions.
- Place the onions, garlic and grated lemon peel in a food processor; cover and pulse until the ingredients are chopped well. Add half of the parsley and basil and pulse until well blended. Using a rubber spatula, scrape the sides of the food processor to ensure all ingredients get blended well. Add the other half of parsley and basil and pulse.
- Add the olives, capers, lemon juice, pepper flakes, and cheese to the food processor and pulse all ingredients. Be sure to occasionally scrape the sides down with rubber spatula. Process ingredients until well blended.
- Gradually add olive oil, pulsing after each addition.
- Strain pasta and place in serving dish; Fold verde mixture into the dish until most of the pasta is covered with the sauce. Sprinkle with additional cheese and red pepper flakes and serve.
*Take the time to prep your ingredients (remove any stems, squeeze the lemon juice, etc) and arrange them so they’re readily accessible- it will make the recipe process run seamlessly.
What’s your favorite thing about this weather we’re having? (Classic, no-fail icebreaker question huh?)