Ditalini Pasta Salad With Lemony Kale Pesto, Avocado And Chickpeas

Ditalini Pasta Salad With Lemony Kale Pesto, Avocado And Chickpeas

Serves: 6 people
Cooking Time: 30 minutes
Ditalini Pasta Salad With Lemony Kale Pesto, Avocado And Chickpeas
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Ingredients

  • 1/2 clove of garlic
  • 1 box ditalini pasta
  • 1 bunch of kale, stems removed
  • 1 can chickpeas, drained
  • 2 lemons, juiced
  • 3 ripe avocados, diced
  • 4 tablespoons romano cheese, grated
  • 5 tablespoons extra virgin olive oil

Instructions

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Lovely, lemony, and light.
  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 temperature.
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