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Green goddess sauce:
- 2 cups baby spinach (packed)
- 1 cup fresh basil leaves
- 1 cup farmer cheese
- ¾ – 1 cup freshly grated Parmesan
- 2–3 cloves minced garlic
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup olive oil
- ½ cup reserved pasta water (plus more as needed)
- Salt & pepper, to taste
Optional: chili flakes
Recipe created for Cedar Market by: @the_dinnerduo
Cooking Instructions
Boil pasta in salted water, follow box instructions for preferred cooking time. Reserve 1 cup of pasta water, then drain and let sit.
While pasta is cooking, add your spinach, basil, farmer cheese, parmesan, garlic, lemon zest, juice, olive oil, and ¼ cup pasta water (to start) to a blender. Blend until smooth and creamy. If you feel it’s too thick, add more pasta water; if too loose, add some more parmesan.
Add olive oil to a pan over medium heat then add tomatoes & salt. Cook until they soften and blister, roughly 2-3 minutes. Flip and cook for an additional 2-3 minutes.
Return pasta to a pot over low heat and pour in your green sauce. Stir a little to heat up.
Plate pasta and top with blistered tomatoes, extra parmesan, chili flakes (optional) & enjoy!
Pasta:
- 1 lb pasta of choice
- Salt
Blistered tomatoes:
- 10–15 small vine tomatoes (1-2 clusters)
- 1–2 tbsp olive oil
- Salt
