Ingredients
- 375g/13oz pasta, such as penne or fusilli
- 1 large avocado (or 2 small)
- 2 garlic cloves
- 2 tbsp coconut oil, melted
- ½ tsp salt
- 1 lemon, juice and zest
- 6 fresh mint leaves
- 150g/5½oz fresh peas (or frozen and defrosted)
- 1 large red chilli (optional)
Method
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Cook the pasta according to the packet instructions. Drain and set aside.
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Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.)
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Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness.
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For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli!
Avocado pasta with peas and mint