Ingredients For the Green Goddess Sauce:

2 garlic cloves, peeled

½ cup extra virgin olive oil

1 ½ cups fresh basil leaves, tightly packed

1 ½ cups fresh baby spinach leaves, tightly packed

¼ cup fresh parsley leaves

1 tablespoon fresh chives, chopped

2 tablespoons fresh dill leaves

1 tablespoon fresh lemon juice

¼ cup pine nuts or walnuts

½ cup whole milk Greek Yogurt

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 ounces Kerrygold

Blarney Cheese

, grated

½ -1 cup of starchy pasta water, reserved

For the Fettucine:

1 tablespoon kosher salt (to season the pasta/vegetable cooking water)

10 ounces fettuccine pasta

2 tablespoons olive oil

½ yellow onion, or 2 shallots, chopped

2 cups green cabbage, cut into small pieces or shredded

1 small zucchini, quartered and cut into ½-inch pieces

Instructions:

  1. Make the Green Goddess sauce. With the food processor or blender on medium speed, drop in the garlic cloves, allowing them to mince.  
  2. Turn the motor off, and add the olive oil first, then the fresh basil, baby spinach, fresh parsley, chopped chives, dill, lemon juice, pine nuts, Greek Yogurt, salt, black pepper, to the bowl of the food processor. Pulse the mixture several times to incorporate all of the ingredients, then blend until the sauce is a smooth consistency. Add the grated Kerrygold Blarney Castle Cheese, and pulse again to combine thoroughly. Set aside. 
  3. Fill a large pot with water and bring to a rolling boil over high heat. Season the pasta water with 1 tablespoon of kosher salt. This will season the pasta. 
  4. Add the fettuccine to the boiling water, cook until al dente 6-7 minutes. 
  5. Meanwhile, to a large frying pan over medium heat, add the 2 tablespoons of olive oil. Next add the cut cabbage and zucchini to the pan, and cook for 5-6 minutes over medium heat to soften. Turn off the heat. 
  6. Once the pasta is done, add it to the pan with the vegetables, along with ½ cup of the starchy pasta water. Shake the pan to incorporate the pasta and vegetables. Add the Green Goddess Sauce to the pasta, and use tongs or a rubber spatula to gently incorporate the sauce without tearing the pasta. If the sauce becomes too thick, slowly add up to another 1 cup of the pasta water to thin out the sauce until it is glossy and creamy. 
  7. Plate the fettuccine, and garnish with fresh basil leaves, and more grated cheese. 

Recipe by Lion’s Bread.