So far, we are doing really well with the monthly meal planning. It helps that we are trying out some new recipes (and still having some of our favorites!). This is one of the new recipes. It is inspired by a recipe I found on Pinterest – from Lauren’s food blog. We changed quite a few of the ingredients, so it’s almost something totally different.
My favorite color is green. Even in autumn, when I’m excited about all the new colors, green remains my favorite. I mean, come on:
And delicious it was. And healthful (ahem, all the green). The avocado gives it a creaminess that Jesse described as “goopy and clumpy” – which I’m sure he meant well. The goopiness was quite lovely – almost cheesy. And if you wanted this to be vegan, I’m sure you could just make it without the yogurt and cheese and it would be fantastic!
So, here you go:
Green Goddess Pasta
- 1/2 package soba noodles
- 3 cups green beans, cut in 1 inch pieces
- 1 avocado
- Juice of one lime
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/8 cup taragon
- 1/4 cup chopped basil
- 3 garlic cloves
- 1/2 cup yogurt
- 1 Tbs olive oil
- 2 shallots, chopped
- 4 cups arugula
- 1 cup spinach
- salt, pepper, and Parmesan to taste
- Make the sauce. Put avocado, lime juice, herbs, and garlic in a food processor and blend until smooth. Add some olive oil if needed, to thin the sauce. It should be like a paste. Add yogurt and blend to combine.
- Put green beans in boiling water. When about halfway cooked, add the soba noodles. Cook according to directions. Drain, and set aside.
- In a large saucepan, heat oil and add shallots. Cook for about 5 minutes, until beginning to soften and carmelize. Add arugula and spinach and cook until wilted. Add pasta, beans, and sauce and stir to combine.
- Serve hot, with Parmesan cheese grated on top. Don’t you love how when you cook arugula and spinach it basically disappears? It always seems like I’m adding way too much, and totally fill up the pan, then it reduces to nothing. It’s like magic.