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Green goddess pasta

20 min


4 persons




0 / 5 (0 votes)


Green goddess pasta


  • 400 g Borges penne
  • ½ small cabbage
  • 2 cucumbers
  • 3 spring onions
  • 50 g chives
  • 2 cloves of garlic
  • 2 tablespoons rice vinegar
  • Juice of 1 lemon
  • 60 ml Borges extra virgin olive oil
  • 50 g walnuts
  • 50 g cashews
  • 100 g basil
  • 200 g spinach
  • Salt and pepper
  • Grated Parmesan cheese (optional)

Extra Virgin Olive Oil

Penne rigate

Step by step

  1. Step 1

    Finely chop the cabbage, cucumbers, spring onions and chives. Set them aside. 

  2. Step 2

    Blend the rest of the ingredients together in a blender (garlic, rice vinegar, lemon juice, extra virgin olive oil, walnuts, cashews, basil and spinach) until they form a sauce. If you want to thin it out, add a little more extra virgin olive oil or lemon juice. Add salt and pepper to taste. 

  3. Step 3

    Cook the pasta following the manufacturer’s instructions until it is al dente. 

  4. Step 4

    Mix the pasta with the chopped vegetables. Pour the green sauce over the top, stir and refrigerate. Serve the salad very cold, optionally topped with a little grated Parmesan cheese. 

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