Avocado + Pea Pasta Salad
This Avocado + Pea Pasta salad is light and fresh and perfect for spring. Creamy from the avocado, tangy from the lemon, and slightly sweet from the peas. It’s simple to make too and uses only a handful of ingredients.
Vegetarian, Dairy-free, Plant-based
Serves 4-5 | 20 minutes
Ingredients:
400 grams pasta of choice
200 grams frozen peas
1 large ripe avocado, destoned and skin removed
4 tablespoons olive oil
Handful of fresh basil (or other herb)
Salt and black pepper
Juice of 1 small lemon
200ml water
1/2 teaspoon sumac (optional)
Method:
1) Cook your pasta according to package instructions, adding in your peas a few minutes before the end of the cooking time.
2) Drain and rinse with cold water to cool down.
3) In a blender add your avocado, olive oil, fresh herbs, some salt and black pepper, and lemon juice and blend until smooth. Add some water as you blend, a little at a time to help consistency. I used about 200ml.
4) Add your cooled pasta and peas to a large bowl, pour over the avocado sauce and mix well to coat everything.
5) Sprinkle with the optional sumac and more salt and pepper if you like, and serve.
Additions and swaps:
You can use whatever herb you have or want; basil is just my personal preference.
You could add any additional salad ingredients like some rocket or serve with some tomatoes.
I made some little cubes of smoky tempeh to go on top. I mixed them in a bowl with 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon smoked paprika, a pinch of cayenne pepper, and about a teaspoon of maple syrup. I then baked them at 200c, spread out on a lined baking sheet for about 20 minutes until crispy.
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As always, if you decide to try the recipe out, feel free to share a photo with me on Instagram @lily_inthekitchen. I’d love to see your recreation.