Green Avocado Pasta with Spinach and Peas

Fill a large pot with plenty of water, salt it, and bring to a boil. Cook the whole wheat penne according to package instructions until al dente.

Meanwhile, prepare the sauce: Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Place avocado, peas, baby spinach, parsley, lemon juice, finely grated Parmesan, chili flakes, and milk into a blender or food processor. Blend everything into a smooth, creamy sauce. Season with salt and pepper to taste.

Drain the cooked pasta and let it cool for about 10 minutes so that the sauce does not curdle when mixed.