Green Goddess Pasta Salad Allergens: Milk Diet: Vegetarian Ingredients 1 lb curly pasta such as gemelli, fusilli, campanelle, or cavatappi 1 1/2 cups asparagus, woody ends trimmed and chopped 1 small zucchini, halved and thinly sliced 1 cup frozen peas, thawed 1/4 cup fresh basil, chiffonaded 1/4 cup fresh chives, chopped 1/4 cup baby arugula 3/4 cup pine nuts For the dressing: 1 cup plain Greek yogurt 1/2 cup fresh parsley 1/2 cup fresh basil 1/4 cup fresh dill 1/4 cup fresh mint 2 tablespoons chives, chopped Juice and zest of 1 lemon, plus more to taste 2 tablespoons olive oil 2 cloves garlic Kosher salt and freshly ground black pepper, to taste Preparation Bring a large pot of salted water to a boil, then add pasta and cook until al dente
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