Extra-Green Pasta Salad – The New York Times

Today we’re making an extra green pasta salad. When I was thinking about this recipe, I thought of what would make the kind of ideal pasta salad. I really wanted kind of a bright sauce, a pasta salad that had a lot of texture. It’s just made with spinach that gives it that kind of verdant green color, basil, white miso that gives it a kind of salty, umami flavor. You want to use lemon zest and lemon juice, which gives a lot of brightness to the sauce. This is something that is delicious warm, but it keeps really well that you can chill and then kind of pack up in a quart container and take to the beach or have a picnic.