The Green Goddess’ domain extends to more than just salads! Green Goddess Pasta is just as refreshing and vibrantly flavorful as the namesake salad, only now it involves some tender pasta for extra heartiness! Bright green peas, sharp parmesan, and smooth olive oil do the heavy lifting to make a dish that seems simple on the surface but wildly exciting when explored! Find a piece of heaven with this Green Goddess Pasta; you certainly won’t regret making this for lunch!


  • 1 tablespoon olive oil, plus more, to taste
  • 1 small onion, diced
  • 1 pound green peas, fresh or frozen
  • 2 cups vegetable broth or water, plus more, to taste
  • 8 ounces shell-shaped pasta
  • salt, to taste
  • 1/2 cup parmesan cheese, shredded, plus more, to taste, for serving
  • pepper, to taste


Step 1 –In a large pot over medium heat, add 1 tablespoon of the olive oil.

Step 2 –Add the onion to the hot oil and cook until the onion has softened and is turning translucent, about 5 minutes.

Step 3 –Add the peas to the hot oil and cook, while stirring frequently, until brightened, about 1 minute.

Step 4 –Add 2 cups of the vegetable broth to the pot and increase the heat to medium-high.

Step 5 –Bring the broth mixture to a boil.

Step 6 –Add the pasta and the salt to the broth mixture and stir to combine.

Step 7 –Reduce the heat to low and cover the pot with a lid.

Step 8 –Cook the pasta to al dente according to the package directions, stirring to ensure the water is absorbed and the pasta does not stick to the bottom. If the broth mixture begins to look too dry, gradually add the extra vegetable broth as needed.

Also Read:  Nom-Nom Skillet

Step 9 –Turn off the heat.

Step 10 –Add 1/2 cup of the parmesan and stir until the cheese is melted.

Step 11 –Taste the pasta mixture for seasoning and add the salt and the pepper, as needed.

Step 12 –Drizzle the pasta with the extra olive oil.

Step 13 –Serve garnished with more of the black pepper and the extra parmesan.