Pasta with lemony arugula pesto

Ingredients 

• 80 g whole-grain pasta (e.g., penne, fusilli, etc.)
• 120 g peas (fresh or frozen)
• ½ ripe avocado
• 80 g arugula
• 4 Brazil nuts
• 1 lemon (zest and juice)
• 8 tsp virgin olive oil
• Unrefined salt
• Black pepper

Directions 

1. In a pot, bring water to a roiling boil. Cook pasta according to package instructions together with peas, then drain. 

2. Blend avocado, arugula, Brazil nuts, lemon juice, and olive oil on high until creamy and mix into pasta. 

3. Serve pasta and peas topped with arugula and lemon zest.