Recipe by Ali Slagle

Green goddess, a California classic, is creamy, tangy, and herbaceous typically from a load of herbs, vinegar, and mayonnaise. This extra-green rendition uses avocados to create a luscious base. Use it as a dip for vegetables or chips, or use it here for a bright pasta sauce chock-full of crispy vegetables (cucumbers and snap peas) and tender leaves (arugula, more herbs). 

Serves 4 to 6

For pasta salad:

Salt

8 ounces short pasta, like fusilli or penne 

2 Persian or mini seedless cucumbers, thinly sliced

1/2 pound snap peas, halved lengthwise 

2 cups baby arugula 

For avocado green goddess (makes 1 cup): 

1/2 cup packed parsley leaves, plus more for serving

1/4 cup chopped chives or scallions, plus more for serving

1/4 cup packed basil leaves, plus more for serving

1/4 cup packed tarragon leaves, plus more for serving

1 small garlic clove, smashed and peeled 

2 anchovy fillets or 2 tablespoons drained capers

1 ripe Primavera avocado, halved and pitted 

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice (from 1 lemon)

Salt and pepper

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just past al dente. Drain well and rinse under cold water until cool to the touch.

2. Meanwhile, make the green goddess dressing: In a food processor, combine all the ingredients and process until smooth. Season to taste with salt and pepper.

3. In a big bowl, toss together the pasta, cucumbers, snap peas, and 3/4 of the dressing until well-coated. If the sauce is thick, add a tablespoon or two of water and toss to coat. Add more dressing as needed, then season to taste with salt and pepper. Right before serving, add the arugula and more herbs.