Green Goddess Pesto Pasta

itsjdieb
Nov 6
5 min read

I don't just want you to live long, I want you to live well, and this time it's my Marry Me Meals (The Long Game) series where I give you five dinner recipes that are not only delicious and easy to make, but will ensure you keep your significant other happy and around for the long haul. As a gut health dietitian, I want to provide you with dinner recipes that are nutrient-dense, but also give you recipes that can keep you and your partner living happily and health-ily ever after. So, I am welcoming you to Day 4 of my Marry Me Meals. Today's recipe is my husband's favorite, the Green Goddess Pesto Pasta.

Here's my thought process behind the fourth recipe in the series: This is my way of feeding my partner his greens of the day — because we all know there’s always one person in the relationship who doesn’t eat their daily dose of vegetables, right? Pesto is such a delicious sauce to incorporate into recipes, and I think everyone needs a go-to pesto pasta to fall back on. So why not have one that’s not just wholesome, but satisfying and good for you too?

The truth behind this pasta? I’ve asked people what their least favorite vegetable was, and most agreed it was peas. So, I’ve been working on creating a recipe that includes peas — but doesn’t taste like peas. Believe it or not, one cup of peas gives you 96% of your daily value of vitamin C, 28% of your daily fiber, and 8 grams of protein. It’s a seasonal vegetable you definitely want to learn to incorporate into your routine.

Make this pasta on a lazy night when the fridge is bare and there’s just a bag of frozen peas waiting in the freezer, or when you’re craving something cozy and wholesome on a chilly autumn evening. Either way, it’s an easy, feel-good meal that serves two to three generous plates. The pasta I recommend using for this recipe are medium shells, rigatoni, fusilli, cavatappi, casarecce, or campanelle — basically, any pasta that’s hollowed out will catch the sauce much better.

I do want to note a few things (which I also mention under “recipe notes”) to make sure your pasta turns out beautifully.

Use a food processor over a blender. Blenders tend to change the texture of sauces and make them come out more like a thick, pasty dip instead of a velvety sauce. Food processors leave a bit more texture and incorporate more oil, which helps the sauce coat the pasta better.
Greens like arugula, spinach, and peas absorb seasoning easily — so it’s easy to under-salt. Be sure to add a generous pinch of salt to the sauce before blending, and taste again after combining it with the pasta. Also, don’t forget to season your pasta water heavily (it should taste “like the sea”).
If your sauce turns out dry, it usually means there isn’t enough emulsified fat or moisture. Save at least 1 to 1½ cups of pasta water and add it gradually as you toss, until the sauce looks glossy and creamy.

It’s an easy recipe to make, but there are a few simple mistakes you can avoid along the way. Let me show you how to make my Green Goddess Pesto Pasta.

Yields: 3

Portion: 1 bowl

Prep time: 15 minutes

Total time: 30 minutes

This recipe is vegetarian and can be gluten free if GF pasta is used.

Ingredients:

2 tbsp extra virgin olive oil

5 garlic cloves

½ cup whole walnuts

¼ bag baby arugula

1 packed cup baby spinach

⅓ cup extra virgin olive oil

½ jalapeño (roasted or raw, to taste)

1 cup cooked peas (thawed from frozen)

½–1 tsp salt

Juice of ½ lemon

2 tbsp ricotta

Pasta of choice (1 15 oz box)

¼ cup grated Parmesan

Garnish:

Freshly grated parmigiano reggiano

Fresh basil, chopped chiffonade

Instructions:

Toast garlic & walnuts: In a small pan, heat the olive oil on medium heat. Toast garlic cloves and walnuts until golden and fragrant. Allow them to cool slightly, keeping the oil.
Make the sauce: In a food processor, combine peas, arugula, spinach, jalapeño, salt, lemon juice, toasted garlic and walnuts (with oil), remaining olive oil, and parmigiano reggiano. Blend until smooth. Add ricotta if using. Adjust thickness with a splash of water or pasta water. Taste and adjust salt or lemon.
Cook pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
Toss together: Combine pasta and green sauce, adding pasta water gradually until silky and well-coated. Feel free to add butter at the end if you would like or extra ricotta.
Serve: Top with shaved parmigiano reggiano and fresh basil, or any other toppings you prefer. Serve and enjoy!

FAQ:

Can I opt out of the cheese?: It's up to you and your dietary preferences. If you follow a vegetarian lifestyle, feel free to opt out of both. You could use a dairy free option or experiment with tofu to add some creaminess (if you have before).
Do I have to use rigatoni?: Nope! You could also use medium shells, fusilli, cavatappi, casarecce, or campanelle — basically, any pasta that’s hollowed out will catch the sauce much better.

Recipe Notes:

Creamy texture: If you would like to add a creaminess factor to the pasta, feel free to add 2–3 tablespoons of mascarpone, ricotta, or cream cheese into the green sauce after blending — it makes it velvety. You could also swirl in a tablespoon of butter right before tossing with pasta for that glossy, restaurant-style finish.
Toppings: Feel free to add extra toppings such as, toasted panko crumbs, cracked pepper, chili flakes, or lemon zest.
Bulk up the fiber: Please feel free to add vegetables to this recipe and make it your own.
Use a food processor over a blender: Blenders tend to change the texture of sauces and make them come out more like a thick, pasty dip instead of a velvety sauce. Food processors leave a bit more texture and incorporate more oil, which helps the sauce coat the pasta better.
Salt: Greens like arugula, spinach, and peas absorb seasoning easily — so it’s easy to under-salt. Be sure to add a generous pinch of salt to the sauce before blending, and taste again after combining it with the pasta. Also, don’t forget to season your pasta water heavily (it should taste “like the sea”).
Dryness: If your sauce turns out dry, it usually means there isn’t enough emulsified fat or moisture. Save at least 1 to 1½ cups of pasta water and add it gradually as you toss, until the sauce looks glossy and creamy.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD

I do want to note a few things (which I also mention under “recipe notes”) to make sure your pasta turns out beautifully.

Use a food processor over a blender. Blenders tend to change the texture of sauces and make them come out more like a thick, pasty dip instead of a velvety sauce. Food processors leave a bit more texture and incorporate more oil, which helps the sauce coat the pasta better.

If your sauce turns out dry, it usually means there isn’t enough emulsified fat or moisture. Save at least 1 to 1½ cups of pasta water and add it gradually as you toss, until the sauce looks glossy and creamy.

It’s an easy recipe to make, but there are a few simple mistakes you can avoid along the way. Let me show you how to make my Green Goddess Pesto Pasta.

Yields: 3

Portion: 1 bowl

Prep time: 15 minutes

Total time: 30 minutes

This recipe is vegetarian and can be gluten free if GF pasta is used.

Ingredients:

2 tbsp extra virgin olive oil

5 garlic cloves

½ cup whole walnuts

¼ bag baby arugula

1 packed cup baby spinach

⅓ cup extra virgin olive oil

½ jalapeño (roasted or raw, to taste)

1 cup cooked peas (thawed from frozen)

½–1 tsp salt

Juice of ½ lemon

2 tbsp ricotta

Pasta of choice (1 15 oz box)

¼ cup grated Parmesan

Garnish:

Freshly grated parmigiano reggiano

Fresh basil, chopped chiffonade

Instructions:

Toast garlic & walnuts: In a small pan, heat the olive oil on medium heat. Toast garlic cloves and walnuts until golden and fragrant. Allow them to cool slightly, keeping the oil.

Cook pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water before draining.

Toss together: Combine pasta and green sauce, adding pasta water gradually until silky and well-coated. Feel free to add butter at the end if you would like or extra ricotta.

Serve: Top with shaved parmigiano reggiano and fresh basil, or any other toppings you prefer. Serve and enjoy!

FAQ:

Can I opt out of the cheese?: It's up to you and your dietary preferences. If you follow a vegetarian lifestyle, feel free to opt out of both. You could use a dairy free option or experiment with tofu to add some creaminess (if you have before).

Do I have to use rigatoni?: Nope! You could also use medium shells, fusilli, cavatappi, casarecce, or campanelle — basically, any pasta that’s hollowed out will catch the sauce much better.

Recipe Notes:

Toppings: Feel free to add extra toppings such as, toasted panko crumbs, cracked pepper, chili flakes, or lemon zest.

Bulk up the fiber: Please feel free to add vegetables to this recipe and make it your own.

Use a food processor over a blender: Blenders tend to change the texture of sauces and make them come out more like a thick, pasty dip instead of a velvety sauce. Food processors leave a bit more texture and incorporate more oil, which helps the sauce coat the pasta better.

Dryness: If your sauce turns out dry, it usually means there isn’t enough emulsified fat or moisture. Save at least 1 to 1½ cups of pasta water and add it gradually as you toss, until the sauce looks glossy and creamy.

xoxo,

Jasmin D the RD

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