Avocado Pasta with Asparagus and Peas #vegan #vegetarian #soup #breakfast #lunch

Our patio is home to some patient tulips. Three weeks prior, the main green stems jabbed simply over the ground, and they've been trusting that the air will warm to keep developing since. I've been far less tolerant. Notwithstanding the bone chilling temps, I've been filling our supper table with the majority of the spring green I can, incorporating this Avocado Pasta with Peas and Asparagus. Since today is the principal day of spring (yippee!), I chose the time had come to share it, regardless of whether the tulips presently can't seem to sprout.

On the off chance that you've gotten an instance of spring fever as well, this rich Avocado Pasta is certain to calm your winter-exhausted soul. Following quite a while of blanketed skies and overwhelming stews, this Avocado Pasta's uproar of green wealth is the much needed refresher I didn't understand how severely I required until it was on my plate.

Regardless of whether spring climate is moderate to arrive, this Avocado Pasta can be on your table in a rush. From beginning to end, it's prepared to go in 25 minutes, and it's balanced and solid as well.

Avocado Pasta. The velvety sauce is made with avocado, Greek yogurt, lemon and garlic. Include any of your preferred veggies, chicken, or bacon for a simple, sound dinner!

Also try our recipe Tuna Stuffed Avocados #vegan #vegetarian #soup #breakfast #lunch

Ingredients

•  8 ounces whole wheat pasta — I used orecchiette
•  1 pound asparagus — tough ends trimmed and cut into 1-inch pieces
•  1 medium ripe avocado —  halved and peeled with the pit removed
•  1 clove garlic — peeled
•  1/4 cup nonfat plain Greek yogurt
•  1/4 cup fresh parsley leaves — plus additional for garnish
•  1/4 cup fresh basil leaves — plus additional for garnish
•  2 tablespoons fresh lemon juice
•  1/2 teaspoon kosher salt — plus additional for cooking the pasta
•  1/4 teaspoon black pepper
•  1 tablespoon extra-virgin olive oil
•  4 small green onions — thinly sliced (about 1/2 cup)
•  2 cups fresh arugula
•  1 cup frozen peas
•  Freshly grated Parmesan — optional for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
2. While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
3. In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the arugula and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately.

Read more our recipe Smashed Avocado and Chickpea Salad Sandwich #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2Sci5Pw