Avocado Pasta with Asparagus and Peas

Avocado Pasta with Asparagus and Peas

Recipe by SandraMyersCourse: Main CourseCuisine: American


Prep time


Cooking time






  • 8 ounces whole wheat pasta

  • 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces

  • 1 medium ripe avocado, halved and peeled with the pit removed

  • 1 clove garlic, peeled

  • 1/4 cup nonfat plain Greek yogurt

  • 4 small green onions, thinly sliced (about 1/2 cup)

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon kosher salt, plus additional for cooking the pasta

  • 1/4 teaspoon black pepper

  • 1 tablespoon extra-virgin olive oil

  • 1 cup frozen peas

  • 2 cups fresh arugula

  • 1/4 cup fresh parsley leaves, plus additional for garnish

  • 1/4 cup fresh basil leaves, plus additional for garnish

  • Freshly grated Parmesan, optional for serving


  • Cooking pasta according to package instructions. Add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta. Set aside.
  • While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 – 30 seconds, until smooth, stopping to scrape down the bowl as needed.
  • In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft.
  • Add the arugula and peas and cook another 2 minutes, until the arugula is wilted.
  • Remove the pan from the heat and stir in the drained pasta and asparagus.
  • Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together.
  • Taste and add additional salt and/or pepper as desired.
Avocado Pasta with Asparagus and Peas
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