Pasta with Green Chilli Salsa Verde

By February 3, 2017June 29th, 2020Pasta/Rice
Green Chilli Pasta, cooking-meals-for-one

This pasta dish is lovely served hot or cold, on the side or as a main, just add your protein. It has a slight spicy zing to it and is a refreshing change from the everyday pasta dishes


  • 100g Casarecce Pasta
  • 1 bunch asparagus, cut into pasta lengths
  • Salsa Verde
  • ½ teaspoon minced garlic
  • 1½ teaspoon baby capers, finely chopped
  • ½ long green chilli, finely chopped (seeds in)
  • 1-2 anchovy, finely chopped
  • ½ teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • ¼ cup chopped parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon mint, finely chopped
  • 20 ml olive oil


  • Boil water for pasta, add salt and cook for 8 minutes, strain
  • Blanch the Asparagus by covering with boiling water for 1-2 minutes, still crisp, drain

Salsa Verde:

  • Mix together or blend, garlic, capers, chilli, anchovies, mustard, vinegar, herbs and oil.
  • Combine pasta and salsa verde with asparagus
  • Taste, season if necessary with salt and pepper


  • You can use any type of pasta you prefer, cook as per instructions on packet less 1 minute.
  • You can add cooked salmon, prawns or chicken to this pasta to make a complete meal.
  • You can substitute beans for the asparagus
  •  If you don’t like your chilli hot, leave the seeds out.
  • This recipe was adapted from Australian Women’s Weekly (AWW) Cookbook “Light”



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Join the discussion 2 Comments

  • Monica says:

    I made this pasta last week. The salsa verde has so many different flavours that you can taste with every mouthful.
    I personally would probably commit the mint next time. I do like mint though for me I will try without next time because I will definitely make this again.

    • Judy says:

      Glad to hear you are enjoying my recipes, I personally love the flavour of mint, but I am sure this dish will be just as nice without it. Let us know when you do it again.

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