Extra-Green Pasta Salad

added more spinach. Did need to futz a bit with the seasoning (added msg, & pinch of sugar)

Light and fresh. Used Fusilli and ingredients from my garden. The sauce needed some reserve pasta water to help with blending. Perfect for summer

AWESOME weeknight recipe that comes together shockingly quickly. Using miso is brilliant - this may be my new favorite version of pesto. On the very excellent suggestion of another reader (truly one of the best parts about this app!) we subbed Banza chickpea pasta which bumped up the protein and made it feel even more nutritionally robust. Added some fresh spinach at the end and topped with some leftover grilled salmon. Will absolutely make again, and soon!

I had such fun making this extra green pasta dish! It is best served right out of the pot and as soon as dressed! I paired it with grilled salmon and cornbread. Had some neighbors over for a perfect afternoon feast!

Couldn’t find miso at our store (sigh) so used the same amount of Dijon mustard instead and it was wonderful! Otherwise followed the recipe as written- just in case others don’t have miso on hand.

I did half the olive oil because I usually find pesto too oily, but I should have done more. Overall I was impressed with the recipe and I plan on making it again (maybe adding asparagus and/or broccoli next time).

Had frozen shelled edamame in the freezer instead of frozen peas - a really great substitute

Also uses a lot of basil; good to have a mature plant to use. Took one giant stalk.

DELICIOUS We have fresh basil from our garden & spinach - picked/washed and added - didn't really measure the greens - oh and also our friends farms gave us just picked fresh peas in pods !! Amazingly light and well - just absolutely the right amounts within the recipe - I followed exactly (I usually at least try a new recipe w/,exact directions to get an idea BEFORE I start adding my own preferences) I find as a cook - this gives ALL recipes an honest evaluation. Really excellent!

Excellent, easy, and perfect for summer! It does not take much to get a lot of flavor. I picked basil from the garden and added just a teenie bit of dill, used spinach, had some garlic confit on hand so used that instead of raw garlic and used vesuvio pasta and my shape! So great to grab from the fridge.

This was delicious and will definitely make it again. I made one tweak by accident (poor reading comprehesion) and pureed the frozen peas with everything else. I will absolutely do that again next time. I served it pretty immediately so it was closer to room temp-low key warm and OMG luscious and lovely. And easy. And vegetal.

I really enjoyed this totally as-is. As others said, you could definitely personalize! Made the night before and added the parm day-of, brought to the beach and my whole group loved it!

Made this with arugula, blanched kale, and basil. I plunged the kale in the boiling water before the pasta, using a basket, until it was wilted but still bright green. I assembled the sauce while the pasta cooked. Don’t overcook the snap peas, the crunch of the fresh peas is perfect. This was indeed a quick and easy summer meal.

I used garlic scapes, kale, basil and chives for the sauce b/c that's what I had. I grated the cheese instead of slicing. Came out great; was a big hit. Love the color!

This is a winner, I’ll be making it often over the summer! It’s basically just pesto with lemon, which is a great combination- the lemon keeps everything bright green, even for leftovers. I already had some basil and spinach I needed to use up, so I just went with I had, and winged it for the amounts of the other ingredients. So I followed the ingredients of the recipe but not necessarily the proportions. (Oh, I skipped the frozen peas too). Delicious!