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Pasta with Bright Green Asparagus, Spinach, and Edamame Sauce Recipe

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4.2 from 9 reviews

This vibrant and fresh Pasta with Green Sauce combines gemelli pasta with a bright, creamy green blend of spinach, parsley, tarragon, ricotta, and edamame. Tossed with sautéed asparagus, garlic, shallots, and garbanzo beans, it’s a wholesome and satisfying dish perfect for a quick weeknight dinner or an elegant meal. The green sauce adds a fresh herbal note and creamy texture, while the edamame and beans boost protein content, making this recipe both nutritious and delicious.

  • Total Time: 27 minutes
  • Yield: 4 servings

Ingredients

Pasta & Vegetables

  • 1 pound uncooked gemelli pasta
  • 1 pound asparagus, trimmed and chopped into 2-inch lengths
  • 8 ounces spinach or 12 lightly packed cups
  • 12 ounces (2 1/2 cups) frozen or fresh edamame, divided
  • 1 ounce fresh parsley or 3 lightly packed cups
  • 0.3 ounces fresh tarragon leaves or 1/2 cup lightly packed
  • 1 (15.5-ounce) can garbanzo beans, rinsed and drained

Sauce & Flavorings

  • 1 cup ricotta cheese
  • 1/3 cup light cream, half & half, or heavy cream
  • 1/3 cup finely chopped shallot
  • 2 cloves garlic, chopped
  • 3 to 3 1/2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/4 teaspoons salt, divided
  • 3/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the gemelli pasta al dente according to the package instructions. Be sure to save 1 cup of the starchy pasta water before draining the pasta.
  2. Prepare the asparagus: Trim off the bottom 1 1/2 inches of asparagus, then chop the remaining stalks into 2-inch pieces. Set aside.
  3. Make the green sauce: In a blender, combine the spinach, fresh parsley, fresh tarragon, ricotta, reserved pasta water, lemon juice, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and half of the edamame. Blend until the mixture is smooth and creamy. If needed, puree in batches to allow room in the blender.
  4. Sauté the aromatics and asparagus: Heat a large sauté pan over medium heat and add the olive oil. Add the chopped shallot and cook for 2 minutes, stirring frequently until softened. Then add the chopped asparagus, garlic, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for one more minute, stirring often.
  5. Add beans and vegetables: Stir in the remaining edamame and garbanzo beans. Continue cooking for 2 to 4 minutes, stirring frequently, until the asparagus is tender crisp.
  6. Incorporate the green sauce: Pour in about 3/4 of the prepared green sauce, stirring to combine. Bring the mixture to a gentle boil and let it cook for 1 minute to meld flavors.
  7. Finish the sauce and combine with pasta: Pour in the light cream and simmer gently for a minute. Add the cooked gemelli pasta to the pan and stir gently until the pasta is evenly coated and heated through. Taste and adjust seasoning if necessary.

Notes

  • The reserved pasta water is important to achieve the perfect sauce consistency and helps the sauce cling to the pasta.
  • If fresh herbs like tarragon are unavailable, substitute with fresh basil or omit altogether.
  • For a lighter option, use half & half or light cream as suggested.
  • To keep the asparagus tender-crisp, avoid overcooking during sautéing and bean addition steps.
  • This recipe yields 4 servings but can be easily doubled for larger groups.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://dishiary.com/pasta-with-bright-green-asparagus-spinach-and-edamame-sauce-recipe/