Green Goddess Pasta Salad

Eduardo's Pasta Co. · Recipe

Green goddess dressing was created in San Francisco, at the Palace Hotel in 1923. Our version uses Greek yogurt and a blender full of herbs, with two anchovies for depth.

Gemelli is bronze-drawn, and its twists hold a thick dressing. It also keeps its bite after chilling, so you can make this a few hours ahead.

Ingredients

• 12 oz. (340 g) Eduardo's Gemelli
• Kosher salt
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 6 radishes, thinly sliced
• 8 oz. small fresh mozzarella balls (ciliegine), halved
• 1 cup packed flat-leaf parsley or cilantro
• ½ cup fresh basil or tarragon
• ½ cup chopped chives or scallions
• ¾ cup whole-milk Greek yogurt
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. water
• 2 oil-packed anchovy fillets
• 1 small garlic clove, smashed
• Black pepper

Method

1. Make the dressingBlend the parsley, basil, chives, yogurt, lemon juice, water, anchovies and garlic until smooth, 30 to 60 seconds. Season with salt and pepper. Refrigerate until needed.
2. Blanch the asparagusBring a large pot of water to a boil and salt it well. Cook the asparagus 1 to 2 minutes, until bright green and still crisp. Lift it out with a slotted spoon and cool it in ice water. Drain.
3. Cook the pastaCook the gemelli in the same water until al dente. Drain, rinse under cold water until cool, and drain well.
4. Dress the saladToss the pasta and asparagus with most of the dressing until coated.
5. Finish and serveFold in the radishes and mozzarella. Taste for salt and lemon, and add the rest of the dressing if it looks dry. Serve cold or at room temperature.