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Spring Pea Fusilli with Arugula and Avocado

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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.

Spring Pea Fusilli with Arugula and Avocado

 6 oz arugula, divided
 Juice and zest from 1 lemon
 1 ripe avocado, peeled with the pit removed
 ½ cup shaved parmesan cheese
 1 lb Colavita Organic Fusilli
 8 oz fresh peas, divided
 ½ cup coarsely chopped roasted and salted pistachio nuts
 ½ cup Colavita Extra Virgin Olive Oil, plus more as needed
 Sea salt
First, Prepare the Pesto:

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.

Cook the Pasta:

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!

Nutrition Facts

Servings 4