Ingredients
- 1 box Flour + Water Foods Organic Campanelle
- Kosher salt
- ¼ cup Champagne vinegar
- 4 cups seasonal veggies such as sugar snap peas, radish, green beans, blanched and cooled if applicable
- 1 cup freshly grated parmigiano reggiano
- Freshly cracked black pepper, to taste.
- Zest of 1 lemon
- 1 Tbsp. Dijon mustard
- 1 Tbsp. white miso paste
- 1 each garlic cloves, microplaned
- ½ bunch parsley, leaves picked (approx 1 cup, loosely packed)
- 1 bunch chives (approx 1 cup, loosely packed)
- 1 bunch dill (approx 1 cup, stems removed)
- 1 bunch basil, leaves picked (approx 2 cups, loosely packed)
- 2 avocados
- ¼ cup lemon juice
- ½ cup sour cream (sub option: full-fat plain Greek yogurt)
- ½ cup mayo
- ½ cup extra virgin olive oil 125 g. Extra virgin olive oil
- ½ tsp kosher salt
Method
Prepare the green goddess dressing. Place all ingredients in a blender and blend until smooth and herbs are fully integrated into the dressing, about 45 seconds to two minutes, depending on the strength of your blender. If using an immersion blender, it will take closer to two minutes.
Cook the pasta. Bring four quarts of water to a boil in a six-quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of kosher salt and add the Campanelle. Once the pasta is just slightly undercooked (about 8-9 minutes - this took 9 min for me and was perfect by the time it cooled), strain and toss the pasta in the white wine vinegar. Spread the pasta on a baking sheet and cool to room temperature, stirring occasionally so the noodles don’t stick together.
Assemble the salad. Once the pasta has cooled, toss with green goddess dressing. Add the veggies, parmigiano (reserve ¼ cup for finishing), and season with freshly cracked pepper, to taste. Plate and finish with reserved parmigiano and lemon zest.
