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Andy Baraghani Makes Extra-Green, Produce-Packed Pasta Salad | NYT Cooking

Get the FREE recipe for Andy Baraghani’s Extra-Green Pasta Salad: https://nyti.ms/4dq9FKy

This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish. (Some of us need a little bite in our lives!) The miso in the sauce does a lot of the heavy lifting, imparting a salty, almost Parmesan-like quality. You can eat the salad immediately or chilled for a summer picnic — the choice is yours.

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15 Replies to “Andy Baraghani Makes Extra-Green, Produce-Packed Pasta Salad | NYT Cooking”

  2. Some cook I’ve never heard of: “The pasta water shouldn’t taste like the sea, that’s a rumor.”
    Actual Italians & Italian American chefs: “Salt your pasta water like the sea.”

  7. I just found this…nice recipe…but can we talk about how beautiful that man is…jeez…

  12. what the hell is a "pasta salad" in this context and how is it different than just adding vegetables to a pasta sauce…?

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