Spring Pea Fusilli with Arugula and Avocado
6 oz arugula, divided
juice and zest from 1 lemon
8 oz fresh peas, divided
½ cup shaved parmesan cheese
½ cup Colavita Extra Virgin Olive Oil, plus more as needed
1 ripe avocado, peeled with the pit removed
1 lb Colavita Organic Fusilli
½ cup coarsely chopped roasted, salted pistachios
First, prepare the pesto:
In the bowl of a food processor, combine 3 oz of arugula, the avocado meat, 4 oz of the fresh peas, ¼ cup of the pistachios, ½ cup Colavita Olive Oil, lemon juice and ½ teaspoon sea salt.
Pulse until the mixture is smooth. It should be a very spreadable consistency, so add more Colavita Olive Oil if it seems dry.
For the pasta:
Fill a large pasta pot with water and bring to a boil. Add 1 teaspoon sea salt and place the Colavita Organic Fusilli in the water. Cook just under al dente—about 7 minutes.
Drain the pasta, reserving ½ cup of the pasta water in the pot. Mix in 1 tablespoon of Colavita Olive Oil with the pasta so doesn’t stick together.
Return the pasta pot to the stove top over medium-low heat. Add in the pea and avocado pesto and sauté for about 3 minutes. Make sure that the fusilli is well coated with the pesto.
Remove from the heat and mix in the remaining 3 oz of fresh arugula and the 4 oz fresh peas.
Portion the pasta in four bowls. Garnish with lemon zest, parmesan shavings and the remaining chopped pistachios. Serve.