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