Glowy Green Pasta

Glowy Green Pasta
My ✨ glowy green pasta ✨ with spring vegetables and a zesty tahini dressing. Celebrating @woolworths_au’s new range of vivo Villeroy & Boch Group Tableware with my favourite warm weather pasta salad which is always on heavy rotation during spring and summer, as well as on Mondays when my body needs both pasta and vegetables.


  • 250g frozen broad beans, defrosted
  • 1 bunch broccolini, sliced in 2cm pieces
  • 350g dried pasta
  • 250g snow peas, sliced
  • 1 bunch spring onions, sliced on an angle
  • ⅓ cup fresh parsley leaves
  • ⅓ cup fresh mint leaves
  • ⅓ cup fresh basil leaves
  • ½ cup roasted walnuts, chopped

For the dressing:

  • 100g lemon juice
  • 100g tahini
  • 25g honey
  • 30g extra virgin olive oil
  • 2 garlic cloves
  • Pinch of salt

Serves 4


  1. Prepare a pot of salted, boiling water for your pasta and veggies.
  2. Blanch broad beans for 1 minute, transfer to a bowl of iced water using a spider or slotted spoon and remove outer shells.
  3. Cook pasta until al dente. In the last two minutes of cooking, add broccolini. Reserve 1 cup of pasta water, then strain pasta and run under cold water to stop the cooking process.
  4. Add dressing ingredients to a bowl and whisk until smooth. Whisk in reserved pasta water until smooth.
  5. Roughly chop herbs.
  6. Combine pasta, vegetables, herbs and walnuts with dressing and reserved pasta water.
  7. Taste and season, then serve warm or at room temperature. If you’re doing this in advance, you could prepare everything but keep it separate until you’re ready to combine. For best results, I’d make the pasta and broccolini as close to serving as you can.

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