Green Goddess Pasta. #Healthydelicious

A delicious easy vegetarian pasta. Because I can’t give up spaghetti…could eat it every night. Summer or winter.  So may as well cook it with lots of healthy herbs and green goddess vegetables like crunchy asparagus, rocket and peas…adulterated from healthy-delicious.com

You need for 4 fashionistas or 30 models:

Spaghetti for 4 people
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 avocado
1 garlic clove, chopped
1/2 lemon, juiced
1/2 lime, juiced
1 sprig each fresh parsley, coriander and tarragon optional, chopped
6 fresh basil leaves, chopped
1/4 cup sour cream or soft fetta
3 tablespoons olive oil, divided
1 shallot
1 cup frozen peas, thawed
2 cups rocket

• Bring a large pot of water to a rolling boil.
• Add the spaghetti ( it needs to cook al dente so about 5 minutes).
• While the pasta cooks, prepare the sauce: Add the avocado, 2 tablespoons of olive oil, garlic, lemon juice, lime, juice, and fresh herbs to a food processor or blender. Process on high for 20-30 seconds, or until smooth as a Bottega Veneta clutch.
• Scrape into a small bowl and stir in the sour cream. Set aside.
• Heat the remaining tablespoon of olive oil in a large pan set over medium heat.
• Add the shallot and cook 2-3 minutes, or until soft as an Hermes bag.
• Add the peas and arugula cook another 2-3 minutes, or until the rocket is wilted. Like your credit card. Turn off the heat
• Add the asparagus to boiling pasta and cook an additional 4 minutes, or until the pasta is al dente. Drain.
• Stir in the cooked spaghetti, asparagus, and sauce.
• Stir to combine; season with salt and pepper.
Yum !