Sea salt and freshly cracked black pepper, to taste
ASSEMBLY
250g uncooked farfalle pasta (aka bowtie), gluten free if needed
About 4 asparagus spears, peeled into ribbons
½ cup frozen peas
½ cup cucumber slices
Instructions
In a food processor, blend all the dressing ingredients until very smooth. Adjust consistency by adding about ½ cup water, or more, to reach a pour-able consistency. Set aside.
Cook pasta according to package directions. 1 minute before the pasta is finish cooking, add the asparagus ribbons and allow it to blanch with the pasta. After 1 minute, add the frozen peas and then drain the pasta.
Toss the pasta, sauce, and cucumber slices together. Chill for a few hours or serve immediately. Garnish with a few sprigs of fresh herbs if desired.
Notes
*Dressing recipe will make more than you will need. Use about ⅓ of the dressing for the 250g of pasta. **We used a mix of ¾ cup dill, ½ cup cilantro, and ¼ cup mint
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-green-goddess-pasta-salad/