Packed with peas, spinach and avocado. This green pasta salad is a delicious way to enjoy your veggies.
Super Green Pasta Salad
Cooking Time
20 minutes
Servings
2
Method:
- In a blender add the spinach, garden peas, capers, avocado, basil, lemon juice, onion, garlic, greek yoghurt, fresh oregano, olive oil, and sea salt and blitz to a smooth consistency and set aside.
- Boil the fusilli in a saucepan of salted water for 12 mins or until al dente then drain.
- Add the chickpeas and sauce to the cooked pasta and mix well then serve with Parmigiano Reggiano, a wedge of lemon and a few fresh basil leaves and enjoy!
Ingredients
150g Napolina Fusilli
1.5 tbsp capers
150g garden peas
50g baby spinach
½ large avocado
4 sprigs basil, plus more for serving
3 garlic cloves
½ white onion
1 lemon, juiced
2 tbsp greek yoghurt
50ml Napolina Extra Virgin Olive Oil
1 tin Napolina chickpeas
Sea salt flakes (to taste)
Black pepper (to taste)
Parmigiano Reggiano for serving
Video Instructions:
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