Catch you on the flip side, red sauce. Tonight we’re having green goddess pasta. It’s bright, fresh, salty and creamy all at once, and with just 11 ingredients, a cinch to make.
The sauce is similar to pesto in how it’s made, but the garlicky, herby flavors are reminiscent of green goddess dressing (hence the name). The exact mix of herbs you use doesn’t need to be precise, but a combination of tarragon, basil and chives is a good place to start.
Sausage and Fennel Pasta
Extra-virgin olive oil
1 small shallot, chopped
5 garlic cloves, peeled and roughly chopped
5 ounces baby spinach
½ cup fresh tarragon
½ cup fresh basil
¼ cup chopped fresh chives
¼ cup heavy cream
12 ounces short pasta, such as radiatore
Ricotta cheese, to serve
1. Heat a few tablespoons of olive oil in a large skillet over medium heat, then add the shallot and garlic. Cook until the shallot is soft and translucent and the garlic is fragrant, about 5 minutes. Add the spinach and cook until wilted down, about 5 minutes more.
2. In a blender, add the shallot-spinach mixture, the tarragon, basil, chives, heavy cream and ½ cup olive oil. Blend until very smooth and creamy, scraping down the side of the blender as needed. Season to taste with salt.
3. Cook the pasta according to the package directions, reserving about ½ cup of the pasta water before draining. Drain the pasta, then return it to the pot. Stir in the sauce, adding pasta water as needed to coat the pasta. Serve with a dollop of ricotta cheese.