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Spring Pea Fusilli with Arugula and Avocado
A hearty, fresh and healthy springtime pasta recipe. Bitter arugula with buttery avocado, is paired with sweet peas, salty pistachios and Colavita’s organic fusilli pasta.
Ingredients
Directions
In the bowl of a food processor, 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.
Pulse until the mixture is smooth. It should be a very spreadable consistency, so add more Colavita Olive Oil if it seems dry.
Fill a large pasta pot with water and bring to a boil. Add 1 teaspoon sea salt and place the Colavita Organic Fusilli in the water.
Cook just under al dente—about 7 minutes. Drain the pasta, reserving ½ cup of the pasta water in the pot. Mix in 1 tablespoon of Colavita Olive Oil with the pasta so doesn’t stick together.
Return the pasta pot to the stove top over medium-low heat. Add in the pea and avocado pesto and sauté for about 3 minutes. Make sure that the fusilli is well coated with the pesto.
Remove from the heat and mix in the remaining 3 oz of fresh arugula and the 4 oz fresh peas.
Portion the pasta in four bowls. Garnish with lemon zest, Parmesan shavings and the remaining chopped pistachios. Serve!
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Ingredients
Directions
In the bowl of a food processor, 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.
Pulse until the mixture is smooth. It should be a very spreadable consistency, so add more Colavita Olive Oil if it seems dry.
Fill a large pasta pot with water and bring to a boil. Add 1 teaspoon sea salt and place the Colavita Organic Fusilli in the water.
Cook just under al dente—about 7 minutes. Drain the pasta, reserving ½ cup of the pasta water in the pot. Mix in 1 tablespoon of Colavita Olive Oil with the pasta so doesn’t stick together.
Return the pasta pot to the stove top over medium-low heat. Add in the pea and avocado pesto and sauté for about 3 minutes. Make sure that the fusilli is well coated with the pesto.
Remove from the heat and mix in the remaining 3 oz of fresh arugula and the 4 oz fresh peas.
Portion the pasta in four bowls. Garnish with lemon zest, Parmesan shavings and the remaining chopped pistachios. Serve!