Get the FREE recipe for Andy Baraghani’s Extra-Green Pasta Salad:
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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Get the FREE recipe for Andy Baraghani’s Extra-Green Pasta Salad: https://nyti.ms/4dq9FKy
I would eat it hot 😁
Andy, the sugar snap peas, even though you put them in the boiling water, aren't they stringy to chew? Thx
Anyone else think that his comment "shouldn't be salty like the sea" was a stab at Molly? 😂
ANDY!!!!!!!
The orecchiette subtle shade
Pesto. He made a cold pesto pasta
I made this and it’s so delicious
Andy!!!!
Aww… Andy how i missed you and the whole OG B.A gang… Memories ❤
Andy! Where you been loca?!
I've MISSED you, Andy! 😍
Wish I saw this sooner!! Gonna make this for my work lunches next week ❤ A great way to add freshness and veg — and welcome Gemini season!
Recipe with sumac next time, please. 😅 Glad to see him again.
Soooo good 👍. Just made it.
🎉Yay Andy!! Thanks – I’ve been searching for a pasta salad to add to the rotation.
Please, for anyone watching this, at least double the amount of miso andy's recipe calls for on the website. As written its flavor is completely buried which is a shame because the miso is the true star of this dish
That look when he says ‘that’s it’ 3:28 😍
NYTcooking really turning into Bon Appetit meets Tasty
The way you salted that water it did indeed look like it would taste like the sea…THE DEAD SEA. Good lord, that was a lot of salt!!
I just love seeing Andy, that’s all.
A. Where have you been? and
B. Where have you been? and
C. Always awesome to see you!
We have settled on De Cecco Cavatappi as our go-to for "it has holes, ridges, and everything sticks to it pasta."
this reminded me of the meme about this guy doing all the boutique party drugs
I'm glad to see you on YouTube Andy 🙂
damn.
I love the 10.000 maniacs shirt! And the recipe also.
My sister and I just planted a rooftop terrace garden in Madrid, and I am getting so excited at the thought of tuning this recipe into sauces for pasta salads, the other mentions Andy makes (beef, salmon, potatoes), as well as chicken skewers, clams or mussels, or even eggs on toast for brunch. Thank you NYTC for bringing this gem of a chef back to our screens!
Also, congratulations Andy 👨🏻❤️👨🏼
The OG Bon Appetit team should join this channel. Now we have Claire, Zola and Andy 😮😮
one of the annoying gays, who thinks that he is above and superior to every other gays, gross
Wedding ring
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.”
OMG ANDY I MISSED YOUUUU
Too much salt😮
Its nice to see you Andy!
I’ve missed you, Andy! This is why. 🥰
I just found this…nice recipe…but can we talk about how beautiful that man is…jeez…
It’s so refreshing seeing Andy make recipes ❤
Omg I love your shirt.
Andy, you’re still so beautiful!
Very nice! And a good looking recipe too!
what the hell is a "pasta salad" in this context and how is it different than just adding vegetables to a pasta sauce…?
Andy is back!
Stop bastardising la cucina italiana
Andy! I missed you! Hey :):)
I loved him on Bon Appetit. Glad to see him on YouTube again.
I haven’t seen Andy since I unsubscribe from bon appétit
Andy 🥰
There she is ❤
Looks delicious and so easy!