Avocado Pesto and Peas Pasta

We love a brown rice or chickpea pasta night at our house. I love the Jovial brand (not an ad :)), and this week we tried their brown rice spaghetti. Instead of our typical tomato sauce though, and since I had a lot of avocados on hand, I decided to try out a new Avocado “Pesto”. I incorporated this into this pasta dish, but you can also make this to eat along with eggs, or n top of toast, or on a tomato and cucumber salad.

This was so creamy yet light, and the lemon added some nice layers to it. This is also nut free (usually there are pine nuts or walnuts in a pesto) so you can even make this for those with sensitivies/allergies!

I decided to add some peas in for some texture, and an added punch of iron.

Check out recipe below!

Avocado pesto pasta with peas

1-2 cups kale

1 avocado (2 if they are small)

1/4 cup olive oil

2 tbsp lemon juice + lemon zest of 1 lemon

1/4 cup Parmesan cheese (omit if vegan)

2 cups peas, steamed (I usually buy organic frozen and then steam according to package)

Jovial brown rice spaghetti (or any pasta of choice)

Blend together kale, avocado, olive oil, lemon juice + zest, and parmesan cheese. Meanwhile, boil water and cook pasta to taste (I like mine al dente, with a bit of a bite). Once pasta is done and drained, add to bowl and add steamed peas, and spoon pesto over pasta. Toss so that pesto is even throughout.

Top with a bit of extra lemon zest and parmesan cheese! Buon appetito!