Creamy Pesto Pasta Salad

Yields 4-6 servings

A simple pesto pasta salad, but make it creamy by blending in avocados! Pair this with baked salmon or grilled chicken, and enjoy on a hot summer day. Not only do the Garlicky Parm Lil Croutons add a nice crunch, but they also pack in a ton of flavor.

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Assembly

Step 1
In a large pot, cook pasta in heavily salted water. Once cooked, rinse with cold water and drain well. Blanch peas in the same water.

Step 2
For the creamy avocado pesto: In a small blender or tall container (with an immersion blender), blend all ingredients together until smooth.

Step 3
To assemble: In a large bowl, combine cooked pasta with creamy avocado pesto, peas, and arugula. Top with torn fresh mozzarella and shake on Garlicky Parm Lil Croutons right before serving.

Ingredients

Creamy avocado pesto:

1.5 Avocadoes

2-3 sprigs Basil (about ½ cup leaves)

Juice of ½ lemon

3.5 tbsp EVOO

1 clove Garlic

¼ cup Walnuts, toasted

2 tbsp Pasta water

Salt and black pepper

To assemble:

¾ to 1 lb Dry pasta (see note)

2 handfuls Baby arugula

¾ cup Peas, blanched

1 ball Fresh mozzarella

Garlicky Parm Lil Croutons

Note: If using pasta that’s twisted and has lots of ridges (ie. fusilli), use a smaller amount. If using smoother pasta (ie. penne or oricchiette ), use closer to 1 lb.

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