Green Goddess Pasta Salad

In a pot of heavily salted water, cook the tortellini according to the package directions.

Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal ¼ cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for ¾ cup, and set it aside. (Reserve any remaining fennel for another use.)

Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, ½ teaspoon fine sea salt, and ¼ teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.

As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it’s still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.

Toss the sliced fennel and the sugar-snap peas in a bowl with tortellini. Drizzle with more dressing, tossing if needed.

To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil, and grind more fresh pepper over.