Extra-Green Pasta Salad

Notes

This vibrant pasta salad gets its shockingly green color from spinach and basil, plus a savory flavor punch from miso. Quick to make and super adaptable — perfect for a spring picnic or a chilled next-day lunch. Andy Baraghani nails it again.

Ingredients

• Salt and pepper
• 1 pound short-cut pasta (rigatoni, campanelle, or fusilli)
• 3 cups (8 oz) sugar snap peas
• 1 cup frozen English peas
• 3 packed cups (3½ oz) baby spinach
• 2 packed cups (1½ oz) basil leaves, plus more for serving
• ½ cup extra-virgin olive oil
• 2 tablespoons white miso
• 1 garlic clove, crushed
• Zest and juice from 1 lemon
• 4 oz Parmesan (or feta, or aged Gouda), thinly sliced

Instructions

1. Bring a large pot of water to a boil and salt it generously.
2. Add the pasta and cook until al dente. In the last 30 seconds, toss in the snap peas and English peas.
3. Drain everything and rinse lightly with cold water. Set aside.
4. While the pasta cooks, blend spinach, basil, oil, miso, garlic, lemon zest and juice until smooth and vibrant green.
5. Season the sauce with salt and pepper to taste. Blend again if needed.
6. In a large bowl, toss the pasta and peas with the sauce until well coated.
7. Add Parmesan and more basil to finish. Serve immediately or chill for later.

Nutrition (per serving, estimated)

• Calories: ~660
• Protein: 23g
• Fat: 29g
• Carbs: 75g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• Sub arugula for spinach for a more peppery vibe
• Make it vegan with plant-based cheese or skip the Parmesan
• Add silken tofu to the sauce for protein (works great!)
• Chickpea pasta = gluten-free & higher protein