Avocado and Kale Pasta
This creamy pasta dish comes together in minutes
- 1 16 oz package of gluten free pasta
- 1 tbsp olive oil
- 8 oz asparagus, cut into one inch pieces
- 2 cups grape tomatoes, halved
- 1 cup baby kale
- 1 avocado, halved
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper
Cook pasta according to package directions. Drain, reserving one cup of pasta cooking water. Return pasta to pot.
In a large skillet, saute asparagus and tomatoes in olive oil.
In blender, combine remaining ingredients, through crushed red pepper. Cover and blend until creamy, adding 1/2 to 1 cup of reserved pasta cooking water to make a smooth sauce.
Add sauce and sauted asparagus and tomatoes to pasta. Gently toss to combine. Season with sea salt and fresh or dried dill, if desired. Makes four servings.