Ditalini Pasta Salad With Lemony Kale Pesto, Avocado And Chickpeas



Prep Time

15 minutes

Cooking Time

15 minutes

  • 1 box ditalini pasta

  • 5 tablespoons extra virgin olive oil

  • 1 bunch of kale, stems removed

  • 2 lemons, juiced

  • 4 tablespoons romano cheese, grated

  • 1/2 clove of garlic

  • 3 ripe avocados, diced

  • 1 can chickpeas, drained

  • Salt and black pepper to taste

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1) 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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