Green Goddess Pasta (Adapted from Skinny Bitch in the Kitch)

Hello beautiful beloved ones!

I had to share this phenomenal recipe with you. In all honesty, this may probably be up on my list with my favorite pasta recipes. This dish was full of flavor and color with different textures to satisfy the palate. I made a few swaps to the recipe (as usual, DUH!) and cranked up the flavor by adding in thyme, organic extra virgin olive oil, baby sweet peas and took out the kale and zucchini (since I didn’t have any on hand). I promise you this recipe is super easy and it’s great to take to work or school for lunch the next day (if there are any leftovers).

Green Goddess Pasta

Serves 4

What you need:
5 cloves garlic, minced (set one clove aside for sautéing veggies)
4 tablespoons refined organic extra virgin olive oil (set one tablespoon aside for sautéing veggies)
6 tablespoons vegan butter
3 quarts water
About 5 teaspoons fine sea salt
8 ounces whole wheat or brown rice elbow macaroni (I used brown rice spinach spaghetti)
1 broccoli crown, cut into bite-sized florets (about 2-1⁄2 cups)
1⁄2 bag frozen baby sweet peas
1⁄2 teaspoon pepper
1⁄4 cup pine nuts (pan roasted, roast with no oil in a small sauté pan until slightly brown and fragrant. Remove from heat and set aside).
2 sprigs of thyme, leaves removed

How you make it:
In a 1-quart saucepan over low heat, combine the garlic, thyme, and olive oil and cook, swirling occasionally, until the garlic is fragrant and starting to brown, about 3 minutes. Remove from the heat, add the butter, swirling until it melts, and set aside.

In a 4- to 6-quart stockpot over high heat, combine the water with about
1-1⁄2 tablespoons salt. Bring the water to a boil, add the macaroni, and cook according to the package directions until about 1 minute shy of being done.

In a sautee pan, add 1 tablespoon of olive oil and one clove of garlic. Let the garlic get fragrant then add broccoli. Add baby peas at the end. Cook until veggies are tender.

Drain the pasta, reserving 1⁄2 cup of the pasta cooking water. Return the pasta to the pot and stir in the veggies, garlic butter, pepper, 3 tablespoons of the roasted pine nuts, and the remaining 1⁄2 teaspoon of salt. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts, and serve. For a little extra garnish, add a handful of pea sprouts. Delish!

Peace, love and green goddess pasta for all!



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