Super Green Pasta Salad

Packed with peas, spinach and avocado. This green pasta salad is a delicious way to enjoy your veggies.

Cooking Time

20 minutes




  1. 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.
  2. Boil the fusilli in a saucepan of salted water for 12 mins or until al dente then drain.
  3. 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!


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

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