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Spring Pea Fusilli with Arugula and Avocado

March 24, 2015
This pasta salad is transformed with a rich pesto made of arugula, avocado, fresh peas and pistachios. More fresh spring peas are sprinkled over the pasta before serving.


Serves 4

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
sea salt

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.