Lovely, lemony, and light.
- Cook pasta according to directions, drain one minute shorter.
- Drizzle with 1 tablespoon of olive oil and let cool down on a tray.
- Meanwhile, in a blender process in pulses kale with garlic, romano cheese, salt, pepper, and lemon juice.
- Add remaining olive oil and keep blending for 30 seconds until smooth.
- In a large bowl combine pesto with diced avocado, chickpeas, and pasta.
- Stir well and serve at room temperature.
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