Green Avocado Pasta with Spinach and Peas

Name: Green Avocado Pasta with Spinach and Peas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italienische Küche
Ingredients: 300 g Whole Wheat Penne Rigate; 1 ripe Avocado (approx. 210 g); 100 g Frozen Peas; 50 g Baby Spinach; 15 ml Lemon Juice (juice of half a lemon); 60 g Parmesan block (finely grated); 200 ml low-fat Milk (1.5% fat); 15 g fresh flat-leaf Parsley; 1 tsp Chili Flakes; 1 pinch Salt; 1 pinch ground Black Pepper

3 servings

Under an hour

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Ingredients

300 g Whole Wheat Penne Rigate
1 ripe Avocado (approx. 210 g)
100 g Frozen Peas
50 g Baby Spinach
15 ml Lemon Juice (juice of half a lemon)
60 g Parmesan block (finely grated)
200 ml low-fat Milk (1.5% fat)
15 g fresh flat-leaf Parsley
1 tsp Chili Flakes
1 pinch Salt
1 pinch ground Black Pepper

Preparation

1
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.
2
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.
3
Drain the cooked pasta and let it cool for about 10 minutes so that the sauce does not curdle when mixed.
4
Combine the cooled pasta in a large bowl with the avocado sauce. Arrange on plates and serve immediately. The sauce keeps in the refrigerator in an airtight container for up to 2 days.

Tip

The sauce should not be heated, as avocado and Parmesan can change their color and consistency when heated. If you prefer warmer pasta, mix the pasta with the sauce immediately after a short cooling period.

Knuspr-Küche

Serviere die Pasta mit ein paar extra Chiliflocken oder frisch geriebenem Parmesan für noch mehr Würze. Ein Spritzer frischer Zitronensaft direkt vor dem Servieren hebt die Aromen zusätzlich hervor.