Ingredients
Scale
- 12 oz. Rigatoni pasta
- 1 Cup Fresh or frozen peas
- 1 Bunch Asparagus, trimmed and cut into bite-sized pieces
- 1 Can (15 ounces) no sodium Chickpeas, drained and rinsed
- 1/4 Cup Pine nuts
Green Goddess Dressing:
- 1 Cup Fresh Parsley leaves
- 1/2 Cup Fresh Basil leaves
- 2 Tbsp. Chopped Fresh Chives
- 2 Cloves of Garlic, minced
- 1/4 Cup Mayonnaise
- 1/4 Cup Greek yogurt
- 2 Tbsp. Fresh Lemon juice
- Salt and pepper, to taste
Instructions
For the Pasta:
- In a large pot of boiling salted water, add the pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the peas and asparagus pieces to the boiling water. Stir to combine.
- Once the pasta, peas, and asparagus are cooked, drain them together in a colander and rinse under cold water to stop the cooking process. Set aside.
- In a small skillet over medium heat, toast 1/4 cup of pine nuts until golden brown and fragrant, about 3-4 minutes. Remove from heat and let cool.
For the Green Goddess Dressing:
- Blend the parsley leaves, basil leaves, chives, minced garlic, mayonnaise, Greek yogurt, and lemon juice until smooth. Season with salt and pepper.
Toss:
- In a large mixing bowl, combine the cooked pasta, peas, asparagus, the chickpeas, and toasted pine nuts.
- Toss with Green Goddess Dressing.
- Serve immediately or chill for 30 minutes to meld flavors.
