Friday, June 7, 2019

Avocado Pasta with Asparagus and Peas

Avocado Pasta with Asparagus and Peas

8 ounces whole wheat pasta — I used orecchiette
1 pound asparagus — tough ends trimmed and cut into 1-inch pieces
1 medium ripe avocado — halved and peeled with the pit removed
1 clove garlic — peeled
1/4 cup nonfat plain Greek yogurt
1/4 cup fresh parsley leaves — plus additional for garnish
1/4 cup fresh basil leaves — plus additional for garnish
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt — plus additional for cooking the pasta
1/4 teaspoon black pepper

  • Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
  • While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
  • In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the arugula and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately.

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