MELISSA CLARK’S LEMONY PASTA WITH KELP, CHILE, AND ANCHOVIES

“Kelp, a hardy seaweed sold fresh, frozen or dried, gives this lemony pasta dish a salty depth that’s also extremely nutrient-dense. A little like pesto, the garlicky sauce coats the rigatoni in a bright green puree, flecked with darker bits of chopped parsley. Don’t skimp on the anchovies; they underscore the ocean flavor of the kelp, adding an appealing umami richness.” Get full recipe here!

Featured in: The Climate Friendly Vegetable You Ought To Eat.