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Blended Avocado Sauce with Lemon over Fusilli

Yields6 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

This blended avocado and herb sauce with lemon over fusilli is an excellent light and delicious dish for any summer evening.

Blended Avocado Sauce with Lemon over Fusilli

 6 oz arugula, divided
 Juice and zest from 1 lemon
 1 ripe avocado, peeled and pitted
 4 oz goat cheese
 1 cup Rachael Ray All-Natural Vegetable Stock
 1 lb Colavita Fusilli
 8 oz fresh or frozen peas, divided
 ½ cup coarsely chopped roasted and salted pistachio nuts
 ½ cup Colavita Extra Virgin Olive Oil, plus more as needed
 sea salt

In the bowl of a blender, combine 3 oz of arugula, the avocado meat, 4 oz of the fresh peas, ¼ cup of the pistachios, ½ cup Colavita Olive Oil, lemon juice and ½ teaspoon sea salt and the vegetable stock.


Pulse until the mixture is very smooth.


Bring a large pot of generously salted water to a boil over high heat. Cook pasta according to package directions.


Drain, reserving 1/2 cup of pasta cooking water.


Return the hot pasta back into the pot. Add in the avocado sauce, along with the pasta water if needed. Stir to make sure that the fusilli is well coated with the pesto.


Mix in the remaining 3 oz of fresh arugula, 4 oz fresh peas and goat cheese.


Place the pasta in a large serving bowl. Garnish with lemon zest and the remaining chopped pistachios.



Nutrition Facts

Servings 6