Ditalini Pasta Salad With Lemony Kale Pesto, Avocado And Chickpeas
Lovely, lemony and light.
Instructions1) Cook pasta according to directions, drain one minute shorter 2) Drizzle with 1 tablespoon of olive oil and let cool down on a tray 3) Meanwhile, in a blender process in pulses kale with garlic, romano cheese, salt, pepper and lemon juice 4) Add remaining olive oil and keep blending for 30 seconds until smooth 5) In a large bowl combine pesto with diced avocado, chickpeas and pasta 6) Stir well and serve at room temperatureGet more from Passion For Pasta!
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