Happy Meatless Monday! Today I was craving something rich & decadent, but I didn’t want something heavy that I had to feel guilty about later. 
This pasta hit the spot. The avocado with it’s creamy texture really tastes and feels like cream, and the lemon adds that tangy note which somehow makes you forget there is no cheese in here. Be sure to use fresh basil, lemon, and nice ripe avocado for this – and be generous when salting your pasta water. Comes together super quick & easy. Although this is best eaten immediately, I store leftovers in the fridge and eat it as a cold creamy pasta salad. Enjoy!
Ingredients
2 cups Gemelli pasta
1 cup fresh avocado
1 cup packed fresh basil leaves, rinsed and dried
2 tablespoons dry toasted pine nuts (I got mine at Trader Joes)
1 clove garlic
4 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
3/4 cup frozen peas
Salt & black pepper to taste
Instructions
1. Cook pasta according to package directions in well salted water. Drain and set aside in a large bowl.
2. In a small saucepan cook peas according to package directions – do not overcook. (My peas were ready in 4 minutes-package said 8 minutes, so keep an eye on them.) You want them just tender, not mushy. Drain and rinse with cold water in a colander – set aside.
3. In the meantime place avocado, basil, pine nuts, garlic, lemon juice, and extra virgin olive oil in food processor. Process until smooth and creamy.
4. Place avocado pesto and peas in the large bowl with the pasta. Stir until combined.
5. Serve immediately.
6. Enjoy!
**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support.